Amazing Power of Amino Acids
In 1838, a Dutch chemist, G.J. Mulder, described a certain organic material as “unqestionably
the most important of all known substances in the organic kingdom. Without it, no life appears
possible on our planet. Through its means the chief phenomena of life are produced. ” This
complex nitrogen-bearing substance was called protein from the Greek word meaning ” take the
first place.” Protein in now a group name signifying the principal nitrogenous constituents of the
protoplasm of all plant and animal tissues.
Proteins are extremely complex organic compounds of the elements carbon, hydrogen, oxygen,
nitrogen, and,with some exceptions, sulphur. Most proteins also contain phosphorous, and some
specialised proteins contain iron, iodine, copper and other inorganic elements. The presence of
nitrogen distinguishes proteins from carbohydrates and fats.
Proteins are thus vital substances, which form important constituent of muscles, tissues, and the
blood. Proteins supply the building material for the body and make good the wear and tear of
tissues. Several substances concerned with vital life processes such as enzymes, which help in
digestion of food, are chiefly protein in nature.
There are several varieties of protein. Each type contains a specific number of “building blocks ”
known as amino-acids. Before they can be absorbed by the body, all proteins must first be
broken down into amino-acids. When food stuffs are ingested, the nutrients and amino-acids do
not immediately diffuse into all the different tissues. There are a series of biochemical reactions
in the digestive tract which collect these proteins, break them down and then utilise them as
needed. Any interference with the normal digestive process causes in-complete protein digestion
resulting in gas, bloating etc.
There are about 22 amino acids needed for the normal functioning of the body. The body can
manufacture many amino acids if it has no adequate nitrogen source, but it cannot produce
certain others in sufficient amounts to meet its needs. The amino acids that the body cannot
synthesis is in adequate amounts are called essential or indispensable because they must be
supplied by the diet in proper proportions and amounts to meet the requirements for
maintenance of growth of tNon-essential or dispensable amino acids are those thatissue. the
body can synthesize in sufficient amounts to meet its needs if the total amount of nitrogen
supplied by protein is adequate.

Classification of Amino Acids with respect to their essentiality
Essential  Nonessential
Histidine* Alanine
Isoleucine Arginine
Leucine Asparagine
Lysine Aspartic acid
Methionine Cysteine
Phenylalanine Cystine
Theronine Glutamic acid
Trypophan Glutamine
Valine Glycine
Hydroxyproline
Proline
Serine
Tyrosine
 

Factors in addition to the age, sex and physiological condition of an individual influence the
requirements for specific amino acids. If total protein intake is low, small surpluses of certain
amino acids can increase the need for others. The non-essential amino acids in protein also
affect the quality of protein. For example, the amount of sulphur – containing essential amino
acid methionine required may be somewhat reduced if cystine, a sulphur-containing nonessential
amino acid,is supplied in the diet. Likewise, the presence in the diet of tyrosine, a
non-essential amino acid similar in structure to phenylalanine, may reduce the requirement for
phenylalanine.

Much research has been done on amino acids in recent times and this has paved the way for
dramatic treatment and cure of different problems by their judicious use. They are now dubbed
as ” the nutrients of the 80’s” and “medical foods”.
The various functions of the essential and frequently investigated non-essential amino acids,
their deficiency symptoms and their therapeutic uses are discussed below :

TRYPTOPHAN
Of all the essential amino acids , tryptophan is the one that is most investigated by nutrition
researchers. It is essential to blood clotting, digestive juices and the optic system. It induces
sleep and quietens the nervous system. It wards off signs of premature old age – cataracts of the
eyes, baldness, deterioration of sex glands and malformation of teeth enamel. It is also
necessary to the female reproductive organs and for proper utilisation of vitamin A by the body.
Major sources of this amino acids are nuts, and most vegetables. Lack of tryptophan causes
symptoms similar to those of vitamin A deficiency.
A number of scientists feel that it can be used as a safe and effective food remedy for insomnia
and pain. Under experimental conditions, tryptophan in doses of one gram or more has been
shown to be most effective for persons who suffer from mild insomnia and for those who take a
long time to fall asleep. Tryptophan may also be a natural painkiller. Researches at Temple
University in Philadelphia have indicated that it worked without causing the side effects
associated with other anesthesia or analgesics.
Tryptophan as a food medicine should be taken between meals with a low protein food such as
fruit juice or bread . One to three grams a day seems to be the range favoured by most
researchers.

METHIONINE
This is a vital sulphur -bearing compound which helps dissolve cholesterol and assimilates fat. It
is required by haemoglobin, the pancreas , the lymph and the spleen. It is necessary to maintain
normal body weight and also helps maintain the proper nitrogen balance in the body. Rich
sources of methionine are Brazil nut, Hazal nut, and other nuts. It is also found in Brussel
sprouts, cabbage, cauliflower, pineapples and apples. Its deficiency can lead to chronic
rheumatic fever in children, hardening of the liver (cirrhosis) and nephritis of the kidneys. Studies
show that methionine and chorine prevent tumours and proliferation.

LYSINE
Lysine inhibits viruses. Its use along with vitamin C, zinc and vitamin A helps eliminate virus
infections. Vitamin C protects this amino acid while in the body so that lysine plus vitamin C has
a much stronger anti-virus effect than if either is used seperately. Lysine also influences the
female reproductive cycle. Lack of adequate lysine in the diet may cause headaches, dizziness,
nausea and incipient anaemia. The main sources of this amino acid are most kinds of nuts,
seeds, vegetables and sub-acid fruits. Lysine upsets in the body have also been associated with
pneumonia, nephrosis and acidosis as well as malnutrition and rickets in children.
It is considered a natural remedy for cold, sores, shingles and genital herpes. In a study
published in 1983, a group of researchers polled over 1,500 people whose daily intake of lysine
was over 900 mg. 88 per cent said that lysine seemed to reduce the severity of their attacks of
herpes virus and accelerated the healing time. These results have, however, been disputes by
some scientists.

VALINE
Valine is an essential body growth factor, particularly for mammary glands and ovaries. Valine is
directly linked with the nervous system. It is essential for the prevention of nervous and digestive
disorders. Major sources are almonds, apples and most vegetables. Lack of this amino acid
makes a person sensitive to touch and sound.

ISOLEUCINE
This amino acid is essential for maintaining the nitrogen balance vital to all body functions. It
also regulates metabolism of the thymus, spleen and pituitary glands. Rich sources are
sunflower seeds, all nuts, except cashew nuts, avacados and olives.