A dipeptide is a peptide that is composed of two amino acid molecules linked by a peptide bond. Anserine is a dipeptide containing β-alanine and 1-methylhistidine and is found in the skeletal muscle and brain of birds and mammals including humans. It is absorbed from the human diet in intact form at the intestinal epithelium.
Anserine acts as an antioxidant which helps fight fatigue. It has also been reported to lower the uric acid level, remove active oxygen and lower blood pressure. It also has an anti-inflammatory effect and can be of help to people who suffer from gout. Anserine may also lower lactic acid levels in the blood plasma which can be helpful for athletes and others who train hard.
Highest sources of anserine in alphabetical order
Vegetarians and anserine
Anserine and coenzyme A are not found in plants. In order for the body to produce anserine when on a plant-based diet, it will require coenzyme A, histidine and vitamin B5 (pantothenic acid).
For the body to produce coenzyme A, it will require adenine, alanine, cysteine and vitamin B5.
Therefore, a selection of natural foods from the following lists will provide the body what it needs to produce anserine. Adding a handful of listed nuts and seeds plus algae (chlorella and spirulina), alfalfa, beans and watercress to the daily diet will easily provide the nutrients required.
Highest vegetable sources of adenine in alphabetical order
Highest vegetable sources of alanine in alphabetic order
- Millet
- Mushrooms
- Pistachio nuts
- Rice bran
- Seaweed
- Sesame seeds
- Soya beans
- Spirulina
- Sunflower seeds
- Watercress
- Whole grains
Highest vegetable sources of cysteine in milligrams per 100 grams
- Soya beans 1046 mg
- Sesame seeds 1012 mg
- Sunflower seeds 952 mg
- Chlorella (dried) 770 mg
- Safflower seeds 685 mg
- Mustard seeds 680 mg
- Spirulina (dried) 662 mg
- Oat bran 576 mg
- Winged beans 545 mg
- Black walnuts 462 mg
- Sunflower seeds 451 mg
- Watermelon seeds 438 mg
- Peanuts 433 mg
Highest vegetable sources of vitamin B5 in milligrams per 100 grams
- Brewer’s yeast 13.5 mg
- Rice bran 7.39 mg
- Sunflower seeds 7.06 mg
- Whey 5.62mg
- Yeast extract 4.60 mg
- Shiitake mushrooms 3.59 mg
- Spirulina 3.48 mg
- Paprika 2.51 mg
- Wheat germ 2.26 mg
- Sun dried tomatoes 2.09 mg
- Peanuts 1.40 mg
- Buckwheat 1.23 mg
Highest vegetable sources of histidine in milligrams per 100 grams
- Wheat 317 mg
- Chlorella (dried) 1100 mg
- Spirulina (dried) 1085 mg
- Pumpkin and quash seeds 914 mg
- Peanuts 655 mg
- Sunflower seeds 632 mg
- Black beans 601mg
- Almonds 557 mg
Associated subjects
- A-Z of medicinal herbs
- A-Z of minerals
- A-Z of nutrients
- Gout
- High blood pressure
- Sports nutrition