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Eggs: A Natural Source of Taurine

Jul 23, 2011 | By Debra McKenzie
Eggs: A Natural Source of Taurine
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Taurine is an end-product of the metabolism of sulfur-containing amino acids, the building blocks for protein. While you won't find taurine listed as one of the traditional amino acids in nutrition and chemistry books, many scientists consider taurine an important amino acid. Taurine is found in most animal protein foods.

Taurine

Taurine is believed to be the most abundant intracellular amino acid in humans according to an article published in Mayo Clinic Proceedings in 2010. Taurine is involved in many biological processes including bile acid formation, skeletal muscle contraction, cell membrane stabilization, detoxification, retinal development and function of the central nervous system; it may also decrease exercise-induced DNA damage.

Availability

Taurine is formed in the human body during the break down of methionine and cysteine. It is also found in animal protein including beef, pork and poultry. Seafood, including seaweed, is also an excellent source. Most plant foods have little to no taurine.

Taurine in Eggs

Eggs are often listed as an important source of taurine. However, a study conducted in China and published in "Advances in Experimental Medicine and Biology" in 1998 found no taurine in hen eggs. According to the U.S. Department of Agriculture's nutrient database, eggs do contain both methionine and cysteine, which the body uses to produce taurine.

Egg Nutrition

Eggs are a high quality protein source, providing all essential amino acids needed by the human body. They also are a source of the eye-protecting antioxidants, lutein and zeaxanthin, as well as choline, which is important to brain function. They also contain both calcium and vitamin D, which are important for bone health.

References

Article reviewed by Mia Paul Last updated on: Jul 23, 2011

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