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By Michael A. Smith, MD
Homocysteine is an amino acid that can inflict damage to your inner arterial lining (endothelium) and other cells of your body. In 1968, a Harvard researcher observed that children with a genetic defect that caused them to have sharply elevated homocysteine levels suffered severe atherosclerotic occlusion and vascular disorders similar to what is seen in middle-aged patients with arterial disease.
This was the first indication that excess homocysteine could be an independent risk factor for heart disease. Despite traditional doctors failing to recognize it, Life Extension has identified elevated homocysteine as one of 17 independent risk factors for cardiovascular disease.
How is Homocysteine Produced?
All homocysteine in the body is biosynthesized from methionine, an essential amino acid found abundantly in meats, seafood, dairy products, and eggs. Vegetables, with few exceptions (e.g., sesame seeds and Brazil nuts), are pretty low in methionine; even protein-rich legumes like beans, peas, and lentils contain relatively small amounts of methionine compared to animal-derived foods.
An important reaction occurs in the body when the amino acid methionine is converted by a series of chemical reactions into homocysteine. Once it’s formed, homocysteine can do two things:
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