Indicadores
Erythropoietin
Erythropoietin (193 aa, ~21 kDa) is encoded by the human EPO gene. This protein plays a role in both erythropoiesis and the maintenance of red blood cell volume.
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Indicadores
Erythropoietin (193 aa, ~21 kDa) is encoded by the human EPO gene. This protein plays a role in both erythropoiesis and the maintenance of red blood cell volume.
Indicadores
A collective term for pteroylglutamic acids and their oligoglutamic acid conjugates. As a natural water-soluble substance, folic acid is involved in carbon transfer reactions of amino acid metabolism, in addition to purine and pyrimidine synthesis, and is essential for hematopoiesis and red blood cell production. (NCI05)
Indicadores
The red respiratory protein of erythrocytes, consisting of approximately 3.8% heme and 96.2% globin (64.5 KD), which as oxyhemoglobin (HbO2) transports oxygen from the lungs to the tissues where the oxygen is readily released and HbO2 becomes Hb.
Indicadores
One of nine essential amino acids in humans required for growth and tissue repair, Lysine is supplied by many foods, especially red meats, fish, and dairy products. Lysine seems to be active against herpes simplex viruses and present in many forms of diet supplements. The mechanism underlying this effect is based on the viral need for amino acid arginine; lysine competes with arginine for absorption and entry into cells. Lysine inhibits HSV growth by knocking out arginine. (NCI04)
Indicadores
A group of water-soluble vitamins essential for metabolism and normal physiological functions. B6 vitamins, including pyridoxine, pyridoxal, and pyridoxamine, are converted in vivo to pyridoxal phosphate, a cofactor necessary for the synthesis of amino acids, neurotransmitters, and sphingolipids. More than 100 enzymes involved in protein metabolism require vitamin B6 as a cofactor. Vitamin B6 is essential to red blood cell, nervous system, and immune systems functions and helps maintain normal blood glucose levels. Vitamin B6 is found in a wide variety of foods including cereals, beans, meat, poultry, fish, and some fruits and vegetables. (NCI04)