Description
EAAs (Essential Amino Acids) are essential amino acids, i.e. substances that are not naturally synthesized in the human body, therefore they must be supplied to the body from outside, along with a daily menu or in the form of dietary supplements. Among essential amino acids, we can distinguish branched-chain amino acids, known as BCAAs, which include L-leucine, L-isoleucine and L-valine, as well as valuable substances such as L-lysine, L-threonine, L-phenylalanine, L-methionine and L-arginine, L-histidine and L-tryptophan.
L-glutamine – protein amino acid that can be formed naturally in the body, but when the human body shows an increased demand for a valuable compound, e.g. during intense physical activity, the ingredient should also be supplied to the body from outside, along with the daily menu or in the form of dietary supplements. L-glutamine in food can be found primarily in meat, fish, eggs, as well as in milk and dairy products, as well as in dry legumes.
L-tyrosine – protein amino acid, endogenous substance that can be naturally produced in the human body from another amino acid, which is phenylalanine. Tyrosine can be formed in the body as a result of natural synthesis, but the compound can also be supplied to the body with food – products such as meat, fish, dry legumes or dairy products are considered to be sources of the amino acid.
L-cysteine – protein amino acid, belonging to endogenous compounds, the synthesis of which requires the presence of other substances, such as serine and methionine, as well as folic acid, vitamin B6 or B12. Cysteine is involved in the formation of sulfide bonds, which are responsible for the proper structure of proteins, and products such as meat, fish and eggs are considered to be sources of the amino acid.
