Table of norms for the consumption of essential and non-essential amino acids
| NAME, RATE PER DAY | ESSENTIAL AMINO ACIDS IN PRODUCTS | FUNCTIONS essential amino acids in ORGANISM | SIGNS |
| deficiency of essential amino acids valine( 2.5 g) | dairy | 1. Maintain nitrogen balance in the body | 1. Functional disorders of the nervous system meat |
| 2. Power source for muscles | 2. Motion coordination disorders | ||
| grains | 3. Participation in biosynthesis of pantothenic acid | ||
| cereals | |||
| soybean | |||
| mushrooms | |||
| peanuts | |||
| Isoleietsin( 2 g) | dairy products | Positive impact on growth processes | |
| meat | |||
| fish | |||
| cheese | |||
| apple | |||
| Leucine( 4.6 g) | meat | Important intermediate in the synthesis of cholesterol and other steroids | 1. Weight loss |
| soyflour | 2. Disorders of the thyroid gland, kidney | ||
| beans | |||
| Figure | |||
| hazelnuts | |||
| Lysine( 4.1 g) | dairy products | Required for growth, tissue repair, synthesis of hormones, enzymes, antibodies | 1. Growth retardation |
| meat | |||
| fish | |||
| cheese | |||
| apple | 2. Circulatory disorders | ||
| and other | 3. Reduction of blood hemoglobin level | ||
| Methionine( 1.8 g) | curd | 1. Promotes the synthesis of biologically important compounds: adrenaline, choline, etc. | 1.Disorders of the biosynthesis of cysteine, proteins |
| egg white | 2. Participates in the metabolism of fats, vitamins, phospholipids | 2. Slow development and growth of the body | |
| fish( pike perch, catfish, stellate stalks, cod) | 3. Has lipotropic action | 3. Severe functional disorders | |
| plant products | 4. Is a source of sulfur in the production of cysteine | ||
| 5. One of the sources of glucose synthesis | |||
| Tyrosine( 4.4 g) | dairy products | Participates in the biosynthesis of melanin, dopamine, epinephrine, thyroid hormones | Alkaponuria( dementia) |
| sesame seeds and pumpkin seeds | |||
| almonds | |||
| Threonine( 2.4 g) | dairy products | 1Supports the protein balance in the body | |
| meat | 2. Affects the growth processes of | ||
| fish( salmon) | 3. Enhances immune defense, participates in the synthesis of antibodies | ||
| plant products | 4. Promotes the production of elastin and collagen | ||
| Tryptoen( 0.8 g) | brown rice | 1. Participation in the synthesis of serotonin, nicotinic acid. | The cause of many disorders: diabetes, tuberculosis, oncological diseases |
| meat | 2. Promotes growth and tissue regeneration | ||
| cheese | |||
| curd | |||
| Phenylalanine( 4.4 g) | dairy products | 1. Participation in the synthesis of adrenaline, melanin, norepinephrine | Phenylketonuria,which is accompanied by a mental retardation |
| cheese | 2. Promotes the functioning of the thyroid gland | ||
| beef | 3. Improves the operation of the CNS | ||
| Cysteine (1.8 g) | dairy products | 1. Intermediate product obmCysteine substance - taurine, which improves energy processes and plays an important role in fat metabolism | |
| meat | 2. Supports the spatial structure of protein molecules | ||
| fish( salmon) | 3. One of the sources of glucose synthesis | ||
| cheese | 4. Links arsenic compounds, aromatic hydrocarbonsetc.(protective formula) | ||
| onion, garlic, red pepper |
| NAME, RATE PER DAY | products containing essential amino acids essential amino acids | FUNCTIONS IN ORGANISM | deficiency symptoms |
| nonessential amino acids Alanine( 6.6g) | dairy | One source of glucose synthesis | |
| cheese | |||
| beef | |||
| salmon | |||
| apple, oat | |||
| croup | |||
| Arginine( 6.1 g) | soybeans | Participates in enzymatic reactions: synthesis of ornithine, urea, creatinine, etc. | Negatively affects: |
| sunflower seeds | Activates slaveof the thymus gland | 1. insulin production | |
| sesame seeds | Accelerates wound healing | 2. lipid exchange in the liver | |
| milk | Prevents formation of tumors | 3. spermatogenesis | |
| meat | |||
| walnuts | |||
| chocolate | |||
| meat products | |||
| Aspartic acid( 12.2 g) | dairy products | Participates in: | |
| beef | 1. Reactions of the transamination and urea cycle | ||
| salmon | 2. synthesis of pyrimidines and urines | ||
| cheese | Accelerates the production of immunoglobulins | ||
| nasd | Increases the ability to withstand mental fatigue | ||
| Histidine( 2.1 g) | rye | Indispensable for growing body, growth and tissue repair | Deteriorates CNS activity |
| dairy products | The starting substance in the synthesis of histamine, anserine, carnosine | peptides Skin disorders- development of eczema | |
| beef | required for the production of blood cells | ||
| salmon | |||
| cheese | |||
| rice | |||
| cereal grains | |||
| Glycine( 3.5 g) | meat products | Exhibitoruet in formulating porphyrins, purines;RNA and DNA | Congenital glycine metabolism disorders cause hypotension, seizures, respiratory depression |
| dairy products | Is a source of amine nitrogen in the reamination reactions | ||
| salmon | Central neurotransmitter( transmitter of nervous excitation) of the brake type of action | ||
| parsley | Increases the quality of metabolic processes in the brain tissues | ||
| Glutamic acid( 13.6 g) | spinach | nitrogen metabolism | |
| meat | Takes part in the transport of potassium ions in CNS cells and detoxifies ammonia | ||
| milk | Takes part in the biosynthesis of RNA, DNA, folic acidtryptophan, histidine | ||
| fish | |||
| cheese | |||
| Proline( 4,5 g) | dairy products | Ingredients of adrenocorticotropic hormone, insulin and other peptides | |
| fish | Takes part in the synthesis of collagen | ||
| apple | Supports the normal state of connective tissue, promotesimprovement of skin structure | ||
| meat | Takes part in the production of sulfur-containing amino acids, glycine, pyrimidine, purine, porphinin | ||
| Serine( 8.3 g) | dairy products | Required for exchangemolecular weight acids and fats |
Table of norms for the consumption of essential amino acids ^
Table of norms for the consumption of interchangeable amino acids ^