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L-Histidine

What is L-Histidine?

L-Histidine is an amino acid located within the proteins of all living organisms. While the majority of histidine is found in proteins, there is a much lesser amount that also exists in some plants and fermented foods.

While L-histidine is produced naturally by the body, under certain circumstances enough may not be produced to meet physiological requirements. Histidine can be obtained in a variety of foods, including beans, brewer's yeast, brown rice bran, dairy products, eggs, fish, legumes, meat, nuts, seafood, seeds, soy, whey, whole grains. Dairy, meat and poultry, and fish are good sources of histidine.

The body uses histidine to manufacture histamine, and histamine is responsible for a wide range of physiological processes. Histidine is needed to help grow and repair body tissues, and to maintain the myelin sheaths that protect nerve cells. It also helps manufacture red and white blood cells, and helps to protect the body from heavy metal toxicity.

The stomach uses histidine to produce gastric juices. Histamine stimulates the secretion of the digestive enzyme gastrin. Without adequate histamine production healthy digestion can become impaired.

L-histidine has been used in association with rheumatoid arthritis. It has been suggested that those suffering from rheumatoid arthritis produce lower than normal levels of histidine. Histidine also acts to lower blood pressure and relax blood vessels, and is used to treat various cardiac and circulatory problems.

Side Effects and Warnings of L-Histidine

Large doses of histidine can cause premature ejaculation, reduces levels of zinc and possibly trigger an allergic or asthmatic reaction (due to increases in histamine). Long-term supplementation with Histidine may give rise to a copper deficiency and raise blood cholesterol levels.

L-histidine is generally well tolerated. However, you should never use any dietary supplements without consulting with your doctor to determine its efficacy and safety.

 

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