Methionine is a sulfur-containing, protein-generating amino acid. First isolated by scientists in 1922, methionine is one of the essential amino acids, meaning that the body cannot generate it, and must obtain it from food sources or supplements. Methionine is used primarily in digestion and metabolism, but, like other amino acids, it has the potential to affect multiple and diverse body systems. For this reason, a methionine deficiency can have far-reaching implications; it can affect the mental functions and skin as well as internal organ systems.
Extensive clinical studies have identified the diverse benefits of methionine, as well as several potentially beneficial effects that have yet to be proven. We know that methionine aids in digestion, helps break down fat in the body, and detoxifies the liver. Without sufficient methionine, fat accumulates in the arteries much more readily, potentially leading to cardiovascular disease. Methionine is also a powerful antioxidant, because the sulfur it contains de-activates free radicals. All of these proven effects demonstrate the important role methionine plays in maintaining good health in the long term. Adequate methionine levels alleviate or prevent many of the conditions that commonly increase with aging, such as heart disease. Conversely, deficiencies in methionine can lead to a variety of metabolic and other disorders.
Methionine is found in most kinds of meat and fish, as well as several vegetarian sources. Some nuts and seeds, in particular sesame seeds and Brazil nuts, are rich in this nutrient. It is also plentiful in spinach, potatoes, garlic, lentils and cooked corn. Eggs are another reliable source of methionine.
The Recommended Daily Dosage of methionine is 12 mg per kilogram of body weight per day.
References 1) Nelson, D. L.; Cox, M. M. "Lehninger, Principles of Biochemistry" 3rd Ed. Worth Publishing: New York, 2000. ISBN 1-57259-153-6. 2) 2) www.vitamins-supplements.org-amino-acids-methionine.php
