Facts and Food Sources of Hydroxyproline

0

Hydroxyproline is a hydroxylated form of imino acid proline. It is abbreviated as Hyp. It is a nonessential amino acid derivative composed during post-translational protein modification through hydroxylation of the amino acid proline by prolyl hydroxylase which is an enzyme requiring vitamin C as a co-factor. It is a major component of protein collagen. It has a key role in stability of collagen triple helix. It is used as an indicator for determining amount of collagen. Increase in levels of hydroxyproline in urine and serum are normally related with degradation of connective tissues. The deficiency of Vitamin C decreases conversion of proline to hydroxyproline.

Health Benefits of Hydroxyproline

It provides strength to protein collagen in the bones, cartilage, tendons and skin.

Food Sources

Food name Weight (g) Hydroxyproline (g)
Chicken 212 1.342
Turkey 113 1.277
Bacon 85 0.534
Ostrich 85 0.445
Kielbasa 370 0.429
Beef 85 0.342
Game meat 114 0.332
Pork sausage 85 0.283
Ground pork 113 0.242
Cheeseburger 133 0.213
Ground emu 109 0.203
Emu fan fillet 85 0.174
Croissant 171 0.171
Cured beef 85 0.162
Top loin emu 85 0.161
Beef pastrami 71 0.160
Ground veal 85 0.150
Nuts 131 0.144
Turkey sausage 57 0.129
Beef sausage 43 0.122

 

References:

https://www.britannica.com/science/hydroxyproline

https://nutriscienceusa.com/l-hyrdroxy-proline/

http://www.nutrientsreview.com/proteins/amino-acids/derivatives/hydroxyproline.html

62%
62%
Awesome
  • User Ratings (0 Votes)
    0
Share.

About Author

Comments are closed.