FAQs about Lysine for Food
What is lysine?
Lysine, or also called L-lysine due to its synergy with human nature, is a nutritional supplement that contains an antiviral, anti-osteoporotic, cardiovascular and lipid-lowering effect. The consumption of this promotes the absorption of calcium and the formation of collagen. It is also part of the essential amino acids.
What is lysine used for?
Its main function is the construction of muscle tissue and collagen, however it is not its only function:
1. Help the body absorb calcium.
2. Facilitates the production of enzymes, hormones and antibodies.
3. It is essential in the production of carnitine, which helps transport long-chain fatty acids into the mitochondria and transport waste out of them.
4. Helps reduce adipose tissue.
Should I take lysine with arginine?
Yes, in fact, the combination of L-lysine with L-arginine helps to generate the necessary collagen for bones, cartilage and skin, which helps in the treatment and prevention of osteoporosis. Additionally, it will favor the production of growth hormone, which is vital for proper development.
Where is lysine found in food?
In natural form, lysine is found in all families of legumes such as chickpeas, lentils, soybeans, etc. In addition, it can also be found in some fish, algae, eggs, dairy products, tofu. The food industry adds L-lysine to many foods with the purpose of enhancing their calcium deficit (milk, yoghurts, etc.) and preventing them from modifying their taste, which makes it acceptable for children.
Can I take lysine and vitamin C together?
Yes, this combination helps collagen production and therefore strengthens cartilage, tendons and improves the skin. In addition, it helps prevent the formation of plaques in the heart, improving cardiovascular function.