Amino Acids

ALANINE

Alanine, an amino acid is the most widely used in protein construction. It is an important source of energy for the muscles, the brain and the central nervous system. It helps in the metabolism of sugars and organic acids. It also strengthens the immune system by producing antibodies.

Excellent sources of alanine include meat, poultry, fish, eggs, and dairy products. Some protein-rich plant foods also supply alanine.

Arginine is a non-essential amino acid and is manufactured by the body with proper nutrition.It holds a reputation for keeping the body's biggest muscle, the heart, in good shape. It also performs numerous vital functions like facilitating the healing of wounds and promoting the secretion of key hormones such as insulin, glucagons and growth hormone. Arginine also helps in treating male infertility caused by circulation problems. Men with low sperm counts experienced an increase in the number of sperm when supplemented with arginine.
Good sources include meats, poultry, fish, dairy products, chocolate and nuts. (The body  manufactures arginine by digesting the proteins in these foods.)

Carnitine is a substance related to Vitamin B. It holds a chemical structure similar to that of amino acids, which has been found to have a wide range of protective effects and health benefits when consumed in sufficient amounts. Carnitine helps increase stamina and has been shown to help in developing muscle mass. Another additional health benefit of carnitine is that it increases fat metabolism.

Carnitine is found largely in dairy products and red meat.

Cysteine is a high sulphur containing amino acid synthesized by the liver. It is an important precursor to Glutathione, one of the body's most effective antioxidants. Cysteine is only incorporated into proteins at the rate of 2.8 percent relative to the other amino acids, but the unique thiol side chain of this amino acid is often heavily involved in the three-dimensional stability of proteins and enzymes. The side chain is also often involved in the chemistry occurring at the active sites of many enzymes. Cysteine is also critical to the metabolism of a number of essential biochemicals including coenzyme A, heparin, biotin, lipoic acid, and glutathione.

The body can synthesize cysteine from methionine and other building blocks. Cysteine, is found in most high-protein foods such as wheat germ, oat flakes, cottage cheese, yogurt, pork, sausage meat, chicken, turkey, duck

DL-Phenylalanine (DLPA) is a mixture of the essential amino acid, L-phenylalanine and its mirror image, D-phenylalanine. DLPA has some of the effects of both forms of phenylalanine, although most people take it for the pain-relieving effects of D-phenylalanine. It is a natural pain reliever and antidepressant.

DLPA does not occur naturally. It was first isolated from the lupine plant. Protein foods such as poultry, meats, soybeans, fish, dairy products, nuts, and seeds are rich in L-phenylalanine. 

D-phenylalanine is much less common in foods. However, when phenylalanine is synthesized in the laboratory, half appears in the L-form and the other half in the D- form. DLPA comes in capsules and tablets that range in potency from 375 to 750 mg. It is sometimes combined with vitamins B5 and B6.

Glutamic Acid is a non-essential amino acid (can be manufactured by the body with proper nutrition). It is a neurotransmitter that increases the firing of neurons in central nervous system. This amino acid is important in the metabolism of sugars and fats, and aids in transportation of potassium across blood brain barrier. Glutamic acid is considered to be nature's `brain food’ by improving mental capacities; helps speed the healing of ulcers; gives a "lift" from fatigue; and helps control alcoholism, schizophrenia and the craving for sugar. Glutamic acid is a nonessential amino acid that the body uses to build proteins. Although glutamine and glutamic acid have similar names, they are structurally different.

As with the other amino acids, excellent sources of glutamic acid include meat, poultry, fish, eggs, and dairy products. Some protein-rich plant foods also supply glutamic acid.

GLYCINE

ISOLEUCINE

LEUCINE

N-ACETYL-CYSTEINE

PHENYLALANINE

TYROSINE

TRYPTOPHAN