Lysine. a useful amino acid

L-Lysine is an amino acid derived naturally from the food proteins not produced by the body. It is found mostly in animal foods such as milk, eggs and fish. It is significant value building block for many proteins. Also, directly it associated with the production of L-carnitine, a substance necessary for the transport and use of fats. Moreover, it helps to increase the muscle system and the ability to concentrate. Participates in the balance of calcium in the body and in good condition of the immune system.

A basic function of L-Lysine is the activity against herpes virus, causing wounds. This is due to competitive action by the L-Lysine against of L-arginine, a substance necessary for the growth of the herpes virus. Foods that contain L-Arginine such as chocolate, meat, cheese, peas, popcorn and nuts, it is advisable to avoid as exacerbating the problem.

The administration amount of 300 to 1200 milligramms (pellet) L-lysine for the treatment of virus sufficient. The supplementation of L-lysine is recommended especially to fans vegetarians and those who have been removed from their diet dairy products and legumes. At the same time can help prevent osteoporosis. Lack of L-lysine from the body involves more loss of calcium in the urine. Milk and its products are rich in lysine, while the bread is poor. Therefore the combination of milk - bread is excellent.

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