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ARG+PRO Rich Diet Shows Better Wound Healing
 Chronic wounds in
diabetic patients such as foot ulcers
are cause of more than 80 percent of the lower leg amputations because of wound
healing problems.
The
macrophages in the arginine and proline group showed less cytokine stimulation and pro-inflammatory activity than
the other groups, reported by French
researchers.
Rats on both high protein
diets had
better nitrogen balance than those on the standard diet. However, the wounds of
the rats on the ARG+PRO diet showed more new blood vessel growth on day 5. New
blood vessel growth is an essential part of wound healing as the blood vessels
supply nutrition and
oxygen to growing tissue.
Arginine and Proline are
amino acid that plays a role in cell division and protein synthesis. Therefore,
sufficient amounts of these must
be obtained from the diet. Arginine is an amino
acid your
body requires to make urea, which eliminates poisonous ammonia from your body.
It alters to nitric oxide within the blood, which calms down blood vessels and
instigates the body to produce protein.
Peanuts are also loaded with amino acid.
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Good dietary sources of these amino acids are listed below, make sure
you have them in one form or the other in your diet.
 Red
Meat:
Meats of high biological value remain the best source of proteins and all the
amino acids, including arginine.
  Seeds
& Nuts: They
are probably the richest sources of arginine, containing from about 1 to 3 g of
arginine per 100 g. The best nut sources of arginine are peanuts (3.1 g per 100
g), almonds (2.5 g per 100 g), walnuts (2.3 g per 100 g), hazelnuts (2.2 g per
100 g) and cashews (2.1 g per 100 g). Other nuts that are rich in arginine
include Brazil nuts, pistachios and pecans. Try adding sesame
seed to
your salads and pasta.
 Gelatin: The
highest amount of Proline is in Gelatin, dry powder, unsweetened which is 12 g
of Proline/100g gelatin.
 Cheese:
contain 4g proline/100 g of parmesan cheese. Low fat cottage cheese contains
3986mg of proline/ 200 calorie serving
 Beef:
meat and by product, lungs contains 3607mg of proline/ 200 calorie serving. Beef
flank steak contains approximately 1,200 mg of L-arginine for every 3.5 ounce
portion, as stated by the traditionalovern.com.
 Spinach
& lentils: Frozen
spinach has an arginine content of 3.3 g per 100 g, while lentils have about 2.1
g of arginine per 100 g of the raw vegetable.
 Whole
Grains: wheat
germ, another protein-rich plant food, contains high amounts of the collagen
precursor proline, says WHFoods.com. Oats contain
elevated amounts of the amino acid, with 1.206 mg per 3.5 ounce portion of oat
flakes, and 1.142 in similar portion of puffed oats.
  Sea
Food: A
200-calorie serving of crabs, shrimps or lobsters typically has from 3.6 to 3.8
g of arginine. Fish with
the highest content of arginine are tuna (1.7 g per 100 g) and salmon (1.2 g per
100 g). Some sources have placed the arginine content of tuna as being even
greater than that of chicken and pork. Shellfish is also an excellent resource
of L-arginine, along with shrimp supplementing 1,776 mg for every 3.5 ounce
portion, and scallops for 1,223 mg.
 Soya: A
200-calorie serving of soy protein isolate has more than 4 g of arginine. Quite
surprisingly, 100 g of tofu has only 600 mg of arginine, even if it is
principally derived from soybeans.
 Eggs: According
to WHFoods.com, amongst animal foods, egg whites are particularly high in
proline, on
the other hand, a raw egg yolk contains 1.10 g of arginine per 100 g (a raw egg
white contains 0.65 g per 100 g).
The protein contents of these foods typically show higher ratios of arginine and
proline compared to other amino acids.
NOTE: Pregnant
and nursing women must stay away from consuming a diet loaded with L-arginine
and must not also ingest supplements of the amino acid.
For more Input:
Dated 04 December 2012
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