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    Hydroxyproline

    Facts and Food Sources of Hydroxyproline

    By EmilyJanuary 27, 2019Updated:April 28, 2019No Comments2 Mins Read

    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

    Amino Acids H
    Emily

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