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homocysteine

A Dictionary of Food and Nutrition | 2005 | | © A Dictionary of Food and Nutrition 2005, originally published by Oxford University Press 2005. (Hide copyright information) Copyright

homocysteine An amino acid formed as an intermediate in the metabolism of methionine, and in the formation of cysteine from methionine; it is demethylated methionine. Does not occur in foods to any significant extent, and is not generally considered to be of nutritional importance. High blood concentrations of homocysteine (occurring as a result of poor folic acid, vitamin B6, and B12 status) have been implicated in the development of atherosclerosis, heart disease, and stroke.

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DAVID A. BENDER. "homocysteine." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. 22 Dec. 2009 <http://www.encyclopedia.com>.

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