Amino Acids - Methionine

Methionine is of concern mainly because it is the limiting, or the least abundant, amino acid in many foods, particularly low in most legumes, soybeans and peanuts. Though it is higher in dairy foods, eggs, fish and meant, it is still present in lower concentration in many of these foods than are the other essential amino acids.

Those eating a vegetarian diet can get a fairly good proportion of it in the protein content of many nuts and seeds, as well as corn, rice and other grains.

Methionine is one of the sulphur containing amino acids and is important for many bodily functions. Through its supply of sulphur, it helps prevent problems of the skin and nails. It acts as a lipotropic agent to prevent excess fat buildup in the liver and the body. It is helpful in relieving or preventing fatigue, and may be useful in some cases of allergy because it reduces histamine release.

Methionine works as an antioxidant (free radical deactivator) through conversion to L-cysteine to help neutralize toxins.