| |
| | Lysine |
 | | Lysine appears to help the body absorb and conserve calcium and it plays an important role in the formation of collagen, a substance important for bones and connective tissues including skin, tendon, and cartilage. |
 | | Lysine is involved in the browning reaction, or carmelization, in foods such as pastries, doughnuts, cookies and cereals. |
 | | Good sources of lysine are foods rich in protein including meat (specifically red meat, pork, and poultry), cheese (particularly parmesan), certain fish (such as cod and sardines), nuts, eggs, soybeans (particularly tofu, isolated soy protein, and defatted soybean flour), spirulina, and fenugreek seed. |
| www.umm.edu /altmed/articles/lysine-000312.htm (1161 words) |
|