Which of the following enzymes is not present in adipose tissue? Summary of the histamine metabolism. The biogenic amine histamine is synthesized by decarboxylation of the amino acid histidine. Q.1- Which of the following is a common compound shared by the TCA cycle and the Urea cycle? Arginine is an amino acid that is used to make nitric oxide, a compound in the body that lowers blood pressure, increases muscle growth and relaxes blood vessels. 12.1 Introduction. Monoamines (also known as "biogenic amines") include three classes of neurotransmitters: Catecholamines. Dopamine (DA), norepinephrine (NE, also. Catabolism is the breakdown of proteins into amino acids and simple derivative compounds, for transport into the cell through the plasma membrane and ultimately for. Acetylation the addition of an acetyl group (-COCH 3) group to a molecule. Achlorhydria the absence of hydrochloric acid in gastric juice. Acidic having a pH of less. Tyramine occurs widely in plants and animals, and is metabolized by various enzymes, including monoamine oxidases. In foods, it often is produced by the. NATURAL CURES - A- Z of Organic Nutrients, Amino Acids, Carbohydrates, Fatty Acids and Vitamins(Indole) For health benefits see Allicin. Natural food sources of allicin. Chives. Garlic. Leeks. Onions. Spring onions(Carotenoid) For health benefits and functions see Alpha- carotene. Highest sources of alpha- carotene in micrograms per 1. Pumpkin 4. 79. 5 . It causes a burning sensation to any tissue it comes into contact with especially the sensitive eyes and nasal passages which is why it is used in pepper sprays. However, when consumed internally, it has been proven to protect DNA and cells from attack by toxic molecules from tobacco and other toxins. It can also prevent cancer by inhibiting the transformation of cells which eventually form cancer. It can also be used to relieve the pain of peripheral neuropathy and post- herpetic neuralgia caused by shingles. Clinical trials have proven that it can successfully treat those suffering with nasal allergies such as allergic rhinitis when applied as a nasal spray. Capsaicin also increases metabolic activity promoting natural weight loss. NOTE: Pepper sprays should be used sparingly because, in large quantities, capsaicin can cause death. Symptoms of overdose from inhalation include difficulty breathing, blue skin and convulsions. The large amount needed to kill an adult human and the low concentration of capsaicin in chillies make the risk of accidental poisoning by chilli consumption virtually impossible. Natural sources of capsaicin (Fibre, starch and sugars)The body uses carbohydrates to make glucose which is the fuel that provides energy. The body can use glucose immediately or store it in the liver and muscles as fat for when it is needed. The confusion about carbohydrates when trying to lose weight means many people avoid the wrong type and end up putting on weight and suffering from bowel, digestive and intestinal problems because the wrong type of carbohydrate (sugar) feeds the pathogenic bacteria, fungi, viruses and yeasts fungi instead of the beneficial bacteria in the intestines. The right type of carbohydrates (fibre, fructans and starch) feed the commensal (beneficial) bacteria which reside in the gastrointestinal tract and these are responsible for keeping the body in good health, manufacturing many vital nutrients and this can aid in weight loss. Avoiding these carbohydrates will have the opposite effect. There are three main types of carbohydrates: Simple carbohydrates (Monosaccharides and disaccharides). Sugars. Short- chain carbohydrates (Oligosaccharides). Complex carbohydrates (Polysaccharides) Starch. A monosaccharide is the singular base unit of all carbohydrates as follows: (Dipeptides)Arterial stiffness caused by glycation is one of the key underlying causes of aging and has been shown to contribute to increased risk of heart disease, dementia, DNA damage and metabolic dysfunction. The aging process accelerates as blood sugar levels slowly increase as a result of poor dietary choices; this can cause damage to proteins. Protein structures are rendered useless as they are bound with sugar as combined units known as advanced glycation end products (AGE`s). Carnosine and carnitine are natural compounds that have been shown to prevent the damage caused by excess sugar, and they can reverse the development of advanced glycation end products that lead to disease proliferation. The heart muscle and vascular system are. When critical proteins become non- functional from AGE accumulation, the heart and endothelial structures lose their elasticity and blood pressure rises. Elevated glucose causes destructive changes to vital enzymes and proteins that set the stage for metabolic syndrome and tissue damage. This problem is particularly devastating in diabetics as blood sugar levels remain elevated throughout the day and sugar- protein cross links wreak havoc with renal health, vision and the nervous system. Carnosine a dipeptide which is formed by the chemical combination of two amino acids, alanine and histidine. Carnosine occurs naturally in animals and humans, and is especially predominant found in high levels in skeletal muscle, but also exists in the brain and cardiac muscle. It improves blood flow and has been shown to stall and possibly prevent asthma, migraine and septic shock. It may help boost memory and aid in fighting Alzheimer’s, protect the body from harsh cancer treatments, bind itself to harmful metal compounds and deactivate them and protect the body’s cells from harmful free radicals. Carnosine has multiple physiological functions associated with anti- oxidation and anti- aging and has shown to provide significant improvement in the following conditions: aging, cell stem production, memory, ADHD, autism, skin care, high blood pressure, low blood pressure, bone health, arthritis, muscular disorders and may increase life span. Carnitine is made in the body from the two amino acids lysine and. Research has shown that carnitine is able to lower the damaging effects of free radical damage to the arteries, prevent deterioration of the heart and reduce arterial stiffening. These processes are common in aging individuals and are a key cause of heart disease and heart attack, especially in diabetics. D Amino Acid Oxidase Histamine Diet SoyThe European Journal of Clinical Investigation explains how carnitine (Acetyl- l- carnitine) improves arterial flexibility by helping to prevent AGE cross- links that cause hardening of the delicate endothelial structures. The study authors theorize that carnitine may lower levels of oxidized LDL cholesterol that is known to provide the `glue` for compounds that develop into arterial plaque. Carnosine and carnitine levels in the body naturally decrease with age. The main dietary source for both compounds is from meat and dairy products and because many health conscious people limit their consumption of these foods hey may be lacking in these vital nutrients. Any deficiency state related to carnosine and Beta- Alanine could also be called a general 'protein deficiency' associated with the essential amino histidine and can be rectified by consuming more protein. Natural sources of carnosine and carnitine(Antioxidants) See the functions, health benefits and natural sources of Carotenoids(Monoterpenoid phenol)Carvacrol is very effective in lowering blood pressure. It reduces the heart rate, mean arterial pressure and both the diastolic and systolic blood pressures as well. Carvacrol also inhibits the growth of several bacteria strains such as Bacillus cereus and Escherichia coli. Natural sources of carvacrol (Antioxidant enzyme)Catalase is present in all body organs being especially concentrated in the liver. Catalase works closely with superoxide dismutase to prevent free radical damage to the body. Hydrogen peroxide is a naturally occurring but destructive waste by- product of all oxygen- dependent organisms. It is produced in the human body when fatty acids are converted to energy and when white blood cells attack and kill bacteria. Catalase, which is located in the cell’s peroxisome, prevents hydrogen peroxide from harming the cell during these processes. It also helps prevent the conversion of hydrogen peroxide to hydroxyl radicals, potentially dangerous molecules that can attack and even mutate DNA. Superoxide dismutase converts the dangerous superoxide radical to hydrogen peroxide, which catalase then converts to harmless water and oxygen. Catalases are some of the. It also aids in immune responses and has the ability to effectively oxidise harmful toxins in the body before they invade the cells. Catalase can be produced in the body or formed from the fungus Aspergillis niger .(Flavonoid). See the health benefits of Catechins. Natural sources of catechins. Apples. Apricots. Berries. Cherries. Cocoa beans. Green tea. Grapes. Legumes. Peaches. Pears. Persimmons fruit. Pomegranates. Strawberries. Wine (red). The body’s digestive system cannot break down cellulose and it is regarded as roughage. Cellulase makes cellulose soluble, breaking it down into beta- glucose (blood sugar) and improving digestibility of plant- based foods. Although contained naturally in all plants, cellulase must go through a fermentation process with a variety of fungi and bacteria to be usable by the body. It is used in combination with other enzymes to manufacture juice and other beverages and in the production of wine and other alcoholic drinks. Hemicellulase is an enzyme found naturally in the human body. It is produced by micro- organisms in the digestive tract and helps break down indigestible fibre in grains, fruits and vegetables. Research suggests that an increase in this enzyme can help prevent and reduce yeast infestations such as Candida and improve the health and can also reduce bloating and flatulence. Natural sources of cellulase. Antioxidant)Chalcones are often responsible for the yellow pigment of many types of flowers such as daisies and sunflowers. They are a class of flavonoid compounds which are potent antioxidants, protecting cells from free radical damage, which is associated with accelerating the ageing process and with many disorders, including cancer, as well as degenerative diseases. They also suppress the excessive secretion of gastric juice in the stomach, which is often caused by stress and can lead to stomach ulcers. In addition they help strengthen the immune system, regulate blood pressure and cholesterol and exhibit anti- viral and antibacterial activities. Chalcones have also been found to stimulate the production of Nerve Growth Factor (NGF), which is synthesised in minute amounts in the body and is essential in the development and survival of certain neurons (nerve cells) in the peripheral and central nervous system. NGF is believed to have the potential to alleviate Alzheimer's disease and peripheral neuropathy (a common neurological disorder resulting from damage to the peripheral nerves, which originate from the brain and spinal cord). Histamine Intolerance, GAPS and Low Carb. Histamine is a neurotransmitter which is involved in our local immune response. Here is a quote from an excellent post by That Paleo Guy on Histamine Intolerance: “Histamine is a chemical which occurs naturally in certain foods. This is also one of the chemicals that is released in the body as part of an allergic reaction, causing the typical . We all have an enzyme (Diamine oxidase . However some people have a low level of this enzyme, and when they eat too many histamine- rich foods, they may suffer . This is called histamine intolerance. Some studies have also suggested links between histamine intolerance and urticaria, asthma, eczema and anxiety and panic attacks.”The above is only a very partial list of symptoms which may be related to the cascade of reactions caused by histamine intolerance. Here are some additional common ones: autonomic dysregulation: tachycardia, palpitations, light headedness,low blood pressure and faintingconstipation and bloatingmuscle pain, crampsjoint pain, athritishearing problems, tinnitusattention and memory problemsdepression, mind racinginsomnia, fatigueunexplained bruising and bleedingrestless leg syndromeflushing and rosacea. My dietary approach is to limit my carbohydrate intake because when I eat too many carbs my weight climbs and I feel tired and depressed. In recent months the main stay of my diet consisted of long cooked GAPS soups and stews. I would make a large pot of soup and eat the left overs for several days for lunch and dinner. In addition I ate fermented vegetables, cheese, avocado, sausages, bacon, dark chocolate, all low carb and GAPS compliant. Over time I began to feel more and more anxious. I experienced chronic ringing in my ears, my sleep quality became increasingly poor and I started to feel fatigued and depressed, while at the same time keyed up and constipated. Fortunately for me, Monica, one of my readers, and the thoughtful and courageous author of the blog, Beyond Meds, sent me an e- mail. She wrote that she thought I might be interested to learn that her autonomic dysregulation, low blood pressure, light headedness, palpitations and physical stamina were all so very much improved since adopting a low histamine diet. She had been also a follower of a Paleo/GAPS style diet, featuring long simmered bone broths and fermented foods, all of which are very high in histamine. The coin dropped, and I began to wonder, could it be that I also was histamine intolerant? All the foods I had been eating were very high in histamine. The main stay of my diet was left overs. When protein ages, like left over chicken soup in the fridge, it develops increasingly high levels of histamine. There are many lists of high histamine foods on the internet, some of which conflict, and it can be confusing. Here is list of problematic foods and beverages from the UK’s Histamine Intolerance Awareness site. Some foods contain high levels of histamine, others cause histamine contained in our own cells to be released, some block the enzyme that breaks down histamine resulting in elevated levels. High histamine level foods: Alcohol. Pickled or canned foods – sauerkrauts. Matured cheeses. Smoked meat products – salami, ham, sausages. There is no yeast in the end product. I stopped eating left overs. I cooked smaller pots of food and froze the left overs in individual containers. I stopped eating cheeses, bacon and avocado. I began eating more salads. Most foods contain histamine, so you cannot have a histamine free diet like you can have a gluten free diet. But it is the relative quantity of histamine in relationship with your own capacity to handle it that translates into symptoms. I clearly was overwhelming my capacity to metabolize the histamine quantity that I was ingesting. Within days of instituting the dietary changes, I slept better than I have in years; very deeply and I dreamt. This is unusual for me. I have had insomnia since I was a child, probably due to life long undiagnosed histamine intolerance. A sense of calm and peace replaced the chronic anxiety I was experiencing, my spirits lifted and I felt much less tired and more alert. Given the strength and immediacy of my response to lowering the histamine content of my diet, I believe that histamine intolerance should be considered in every case of anxiety disorder, depression, sleep and attentional disorders, especially if a person is aware of food sensitivity issues. My father could not tolerate eggs, shellfish, strawberries, and alcohol, all which either contain high levels of histamine or liberate histamine. There may be genetic vulnerabilities. Low carb diets can be very high in histamines. If a person is eating low carb, and not feeling well, maybe it has to do with too much avocado, aged cheeses or salami, or bacon and eggs. The GAPS diet is naturally high in histamines. It can be modified, with care taken to avoid left overs, bone broths and fermented foods. These important foods may be added back in very very incrementally as the body heals. Perhaps one shred of sauerkraut or a spoonful of broth, and titrating up as tolerated. Meanwhile probiotics can be used, as long as they do not contain histamine producing species of microflora. It remains a priority to heal the gut, as for most people, it is likely the damage to the enterocytes which comprise the mucosa of the gut wall, which has resulted in a lack of capacity to produce the enzyme DAO that metabolizes histamine. Thus the underlying cause of histamine intolerance is ultimately in most cases likely to be gut dysbiosis, and there must still be an ongoing effort to heal and rebalance the microflora. In an effort to support my metabolism of histamine, I have begun to take supplemental Vitamin C 2. Magnesium Glycinate 4. Holy Basil, an Ayurvedic herb thought to modulate histamine levels. I have very quickly begun to feel much better. According to the ancient healing science of Ayurveda, left overs are not to be consumed. Only freshly prepared food is considered healthful. In the yogic tradition, left over food has lost its prana, its vital life force. An article in Yoga Journal entitled “Lifeless Leftovers” had this to say: “The body’s inability to metabolize foods that are not fresh results in the formation of ama, or toxic undigested material,” adds Shubhra Krishan, author of Essential Ayurveda and What it Can Do for You (New World Library, 2. This substance clogs up the vital channels of the body, disrupting digestion and ultimately giving rise to everything from fatigue to disease. Since food begins losing prana the moment it’s disconnected from its life source, it is important to create meals using only the freshest ingredients and to take care not to overcook them. Try not to cook meals ahead of time; if possible, make a few separate trips during the week to buy fresh produce. And instead of buying frozen, canned, or processed foods, reach for those that are still closest to their original state, such as fruits, nuts, and freshly cut greens.”It also seems clear that everyone will have their unique personal response to different foods, and each individual’s response may vary over time, and thus there is a need to keep a food diary and track symptoms in order to figure out what to avoid and what makes you feel good. This is something worthwhile to figure out, so that one is not unnecessarily restricting food choices. Here is a link to a post about keeping a food journal that contains a download for a well designed food diary template. There is so much to explore about this topic, that I plan to write about it in many future posts. Histamine impacts our well being or lack there of in many fascinating ways. Here is a link to one of the best and most thorough posts about histamine intolerance by Dr. Janice Joneja from Food Matters.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. Archives
October 2017
Categories |