Histidine

Histidine is an amino acid from which histamine is formed.

Histidine is a non-essential amino acid, meaning the body can synthesize it independently from other substances. However, histidine also enters the human body with food, in particular found in meat, fish, dairy products, legumes and nuts.

Histidine plays an important role in the body. It is involved in the synthesis of hemoglobin, the formation of myelin (the sheath of nerve fibers), and the production of histamine. In addition, histidine is necessary for tissue growth and repair and is involved in immune reactions.

A lack of histidine can lead to anemia, disorders of the nervous system and immunity. Excess histidine is also undesirable, as it promotes increased histamine production, which can cause allergic reactions. Therefore, it is important to maintain optimal levels of histidine in the body through a balanced diet.

Histidine is an amino acid that is one of the key components in the formation of histamine, an important neurotransmitter and hormone. Histamine plays an important role in the regulation of many physiological processes such as digestion, the immune system, blood pressure, etc.

Histidine is one of 20 standard amino acids that are essential for protein synthesis. It can be obtained from a variety of sources, including foods such as meat, fish, dairy products and plant proteins.

When people consume excess histidine, they may experience a number of health problems such as nausea, vomiting, diarrhea, headache, dizziness and fatigue. Histidine can also negatively affect sleep quality, causing insomnia and disruption of sleep-wake cycles.

However, histidine may also have health benefits. For example, it can help treat allergies and asthma, as well as liver and kidney diseases.

In general, histidine is an important component in the human body that plays an important role in many physiological processes. However, its excess consumption can lead to a number of health problems. Therefore, it is important to meet the recommended daily intake of histidine and consume it in combination with other nutrients such as vitamins and minerals.

**Histidine** is an *amino- and hydroxycarboxylic* **amino acid,** **structural unit of proteins**. Preservative. Forms complexes with Zn++. In case of deficiency, the intermediate of argininosuccinate synthetase, _succinyl-Lys._, is synthesized.

Cottage cheese, cheese, eggs, chicken, and beef liver are rich in histidines. It is also found in some plant products, meat, and dairy products. 1 g of product contains about **23 mg**. The protein found in milk protein also contains an amino acid. As the temperature increases, 2+COOH is destroyed. Increasing the pH to 8 neutralizes when heated while maintaining properties.