Lysine

Amino acids are organic compounds that combine to form proteins. Amino acids and proteins are the building blocks of life. Amino acids can also be used as a source of energy by the body.
Amino acids need not be eaten at every meal, but getting a balance of them over the whole day is important.
Because of their biological significance, amino acids are important in nutrition and are commonly used in nutritional supplements.
Lysine was first isolated from casein (a milk phosphoprotein) in 1889. It was first introduced in the United States as lysine hydrochloride in 1955.
Lysine is an essential amino acid. Our body needs it and cannot produce it naturally. Therefore, it must be introduced in to the body through food or supplements.
The average 70 kg human requires 800 to 3,000 mg of lysine daily.
Normally, a healthy and balanced diet, keeps the lysine levels up and ensure the body to function properly.
Lysine is found in the protein of foods such as beans, cheese, yogurt, meat, milk, brewer’s yeast, wheat germ, and other animal proteins.
Proteins derived from grains such as wheat and corn are low in lysine content.
The bioavailability of lysine is reduced with food preparation methods, such as heating foods in the presence of fructose or glucose, sucrose or yeast; and cooking in the absence of moisture at high temperatures.

Uses

Lysine is used for preventing and treating cold sores caused by the virus called herpes simplex labialis. It is taken by mouth or applied directly to the skin for this use.
It is useful in Osteoporosis, as it increases calcium absorption by the intestine and reduces its excretion by the kidney.
It is helpful in treating shingles, acne, hair loss, anxiety and stress.
Lysine is also taken orally to improve athletic performance.

Low level of lysine results in nausea, vomiting, feeling tired all the time and dizzy for no apparent reason.
Taking high doses of Lysine will lead to nausea, vomiting, diarrhoea and cramps in the abdominal region and developing gallstones.