Plant Magazine of Botanical-online September 2017

Natural remedies

List of foods high in proline

LIST OF FOODS WITH A LOT OF PROLINE

* Animal foods rich in proline

- Meat (beef, chicken, pork (trotters), gravies)

- Fish (monkfish, cod and fish broth)

- Jelly

- Shark cartilage

*Vegetable foods rich in proline

Among the proline-rich plant sources, we include:

- Cabbage

- Soy and its derivatives: tofu, tempeh,...

- Chives

- Asparagus

- Peanuts

- White mustard seeds

- Wheat and its derivatives, especially seitan.

- Watercress

- Beans

- Buckwheat

- Cucumber

- Chickpeas

- Lupins

- Peanuts

- Alfalfa sprouts.

Soybean
Soybean is a legume rich in proline, such as its derivatives (tofu, soymilk, tempeh,...).

Increase the effectiveness of proline

Vitamin C is necessary for making this protein, since it acts as cofactor of enzyme prolyl hydrolase which converts proline into hydroxyproline, a component of collagen.

Vegetables rich in vitamin C (peppers, cabbage, parsley, citrus (oranges, lemons, Granada, kiwi, etc.) and other fruits (banana, mango, melon, etc.) contribute to the synthesis of collagen.

L-Lysine is another amino acid necessary for collagen synthesis. This is the limiting amino acid in cereals, so in vegetarian diets, it is very important the combination of vegetable protein.

* Related information:

- Properties of proteins

- Proteins formation

- Proteins function

- Daily proteins needs

- Vegetal proteins

- How to combine vegetable proteins

List of amino acids in food

Essential amino acids

Nonessential amino acids

Phenylalanine, Isoleucine, Leucine, Lysine, Methionine, Threonine, Tryptophan, Valine

Aspartic acid, Glutaminic acid, Alanine, Arginine, Cysteine, Cystine, Glycine, Hydroxyproline, Proline, Serine, Tyrosine

Histidine

punto rojo More information on amino acids in the listing above

Other interesting articles

This material is for informational purposes only. In case of doubt, consult the doctor.
"Botanical" is not responsible for damages caused by self-medication.

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