Functions of Lysine in the organism
Lysine is an essential amino acid with a radical with an amino group, which gives it a basic behavior.
In its hydroxylated form, thanks to the intervention of vitamin C, it is part of the composition of collagen. Together with methionine it represents the precursor amino acid of carnitine.
Lysine promotes the formation of antibodies, hormones (such as growth hormones) and enzymes; it is also necessary for the development and fixation of calcium in the bones.
Lysine is also important as a precursor to an important vitamin, called niacin, vitamin B3 or PP. The lack of niacin, frequent in the postwar period due to a diet almost exclusively focused on the consumption of polenta, is known as pellagra.
Hair is mainly made up of proteins and in particular of two amino acids, lysine and cysteine (both contained in keratin). For this reason, lysine is present in numerous hair supplements and in products dedicated to the treatment of androgenetic alopecia.
The use of lysine has also been proposed to prevent the reactivation of herpes simplex, the virus responsible for recurrent episodes of cold sores.
By decarboxylation (generally operated by bacteria, such as intestinal or vaginal ones), lysine is transformed into cadaverine, a putrefactive molecule whose name says it all (in addition to a particularly unpleasant odor it has toxic properties; it is formed in the colon in case of a high-protein and low-fiber diet, as well as for changes in the intestinal bacterial flora).
Lysine in food
In a given food, the essential amino acid present in lower concentrations is defined as limiting amino acid, precisely because it limits protein synthesis.
Lysine is therefore the limiting amino acid of cereals. On the other hand, there are foods, such as legumes and dairy products, which are particularly rich in lysine. it allows you to make the best use of the proteins of both (the deficiencies are mutually filled, which is why we speak of "mutual integration").
Oats and amaranth have a much higher lysine content than other cereals.
Finally, it is worth remembering that in the human organism there is a small pool of free amino acids which, even if it is not intended as a real reserve of nitrogenous substances, is able to fill temporary amino acid deficiencies. Lysine deficiencies therefore occur in the case of a chronically low amino acid diet, while there is no risk of major deficiencies if from time to time the cereals are consumed alone, without combining them with dairy products or cheeses. On the contrary, vegan people, who therefore follow a diet free of foods of animal origin, should pay particular attention to respecting these particular food associations.
