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