What is hydroxyproline? Learn about its functions, which foods are rich in hydroxyproline, and its different health benefits.
Unlike other more well-known essential nutrients, the truth is that hydroxyproline is a type of non-essential amino acid originally little known by most people, being less popular than others such as taurine, arginine or tyrosine.
Perhaps it is because it is originally a hydroxylation of proline, another nonessential amino acid from which it is derived.
Be that as it may, as we have already explained in previous articles, amino acids are part of muscles, tendons and organs (among others), so that we could assimilate them as if they were a building block .
They are divided into essential amino acids (those that must be provided through the diet because the body is not capable of synthesizing them) and non-essential amino acids (those that we find in the body, and can be synthesized by it).
What is hydroxyproline?
The hydroxyproline is a nonessential amino acid consisting in particular hydroxylation of proline, a nonessential amino acid that also originally derived.
For this hydroxylation to occur, it is not only necessary that there be proline, the presence of glycine is also necessary.
Where do we find hydroxyproline in our body?
We find it above all in the walls of plant cells, in connective tissue (specifically in collagen) and in bones.
Functions of hydroxyproline
- Necessary for the synthesis of collagen at the level of skin tissue and bones.
- Helps prevent or avoid the attack of external microorganisms.
Hydroxyproline benefits
Hydroxyproline is a non-essential amino acid that we find especially in bones, plant cell walls and in connective tissue.
One of its main functions is to defend our body from external attacks by microorganisms, although it is also a non-essential amino acid that is fundamental – and necessary – for the synthesis of collagen.
Foods rich in hydroxyproline
Here are the foods richest in hydroxyproline:
- Food of animal origin: meat.
- Plant-based foods: vegetables, vegetables and fruits rich in vitamin C (such as citrus fruits, peppers and cabbages).
