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Free-Form vs. Di & Tripeptides
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The form an amino acid takes has been a confusing subject for a number of years, partly because of research that demonstrated superior absorption of purified di- and tripeptides fragments. Di- and tripeptides are simply two and three amino acid molecules bound together, respectively, as opposed to the single molecules of free-form amino acids.
The fact is, pure, powdered free-form amino acids are absorbed from the small intestine into the bloodstream and are available to the tissues very quickly. The problem with pure di- and tripeptides isn't their bioavailability but �3Ü available to consumers. Moreover, hydrolyzed proteins such as whey and lactalbumin are not necessarily good sources of di- and tripeptides. They generally contain very few of these amino acid combinations, and what few they have may get lost in the general wash of longer chain peptides contained in these hydrolysates.
So while pure di- and tripeptides are efficient in their ability to be absorbed into the bloodstream, pure free-form amino acids are equal or superior for bodybuilders and other athletes and more important, are as close as your nearest health food store
Factors Affecting Amino Acid Bioavailability
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How fat you eat a protein source and the length of time it takes for the digested amino acids to be available for use by the body are determined by a number of factors, which include:
Cooking - Amino acids are more or less sensitive to heat. For example, arginine is extremely stable and will decompose only if exposed to sustained temperatures about 470 degrees F. Carnitine decomposes at temperatures of 284 F. Cooking, in addition to killing micro-organisms, makes the long spiral polypeptide chains unwind, causing the amino acid to become more exposed when it reaches the digestive system.
Physical nature of the food, whether solid, liquid, powder or tablet; whether and to what extent chemically predigested and the type and amounts of binders, fillers and other nutritive and non-nutritive materials.
Status of the digestive system - Genetics, age, overall health and specific diseases and illnesses.
Metabolism or utilization by the intestine before absorption - such as occurs with glutamine.
Metabolism or utilization in the liver before transfer to the general circulation - For maximal directed effects, amino acids should be taken on an empty stomach and in a dosage that enables significant quantities to reach the target tissues.
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The form an amino acid takes has been a confusing subject for a number of years, partly because of research that demonstrated superior absorption of purified di- and tripeptides fragments. Di- and tripeptides are simply two and three amino acid molecules bound together, respectively, as opposed to the single molecules of free-form amino acids.
The fact is, pure, powdered free-form amino acids are absorbed from the small intestine into the bloodstream and are available to the tissues very quickly. The problem with pure di- and tripeptides isn't their bioavailability but �3Ü available to consumers. Moreover, hydrolyzed proteins such as whey and lactalbumin are not necessarily good sources of di- and tripeptides. They generally contain very few of these amino acid combinations, and what few they have may get lost in the general wash of longer chain peptides contained in these hydrolysates.
So while pure di- and tripeptides are efficient in their ability to be absorbed into the bloodstream, pure free-form amino acids are equal or superior for bodybuilders and other athletes and more important, are as close as your nearest health food store
Factors Affecting Amino Acid Bioavailability
--------------------------------------------------------------------------------
How fat you eat a protein source and the length of time it takes for the digested amino acids to be available for use by the body are determined by a number of factors, which include:
Cooking - Amino acids are more or less sensitive to heat. For example, arginine is extremely stable and will decompose only if exposed to sustained temperatures about 470 degrees F. Carnitine decomposes at temperatures of 284 F. Cooking, in addition to killing micro-organisms, makes the long spiral polypeptide chains unwind, causing the amino acid to become more exposed when it reaches the digestive system.
Physical nature of the food, whether solid, liquid, powder or tablet; whether and to what extent chemically predigested and the type and amounts of binders, fillers and other nutritive and non-nutritive materials.
Status of the digestive system - Genetics, age, overall health and specific diseases and illnesses.
Metabolism or utilization by the intestine before absorption - such as occurs with glutamine.
Metabolism or utilization in the liver before transfer to the general circulation - For maximal directed effects, amino acids should be taken on an empty stomach and in a dosage that enables significant quantities to reach the target tissues.
