Threonine is a large neutral amino acid and a precursor for the amino acid glycine.
Foods that contain relatively high amounts of threonine include cheeses (especially Swiss), meat, fish, poultry, seeds, walnuts, cashews, almonds and peanuts. Threonine gets converted to glycine using a two-step biochemical pathway involving the enzymes threonine dehydrogenase and the vitamin B6-dependent glycine C-acetyltransferase.
Threonine has been studied clinically as a supplement to increase cerebrospinal fluid levels of glycine in patients with spasticity related to neurological conditions such as multiple sclerosis (MS) and amyotrophic lateral sclerosis (ALS). Threonine may also play a role in tissue healing and liver health.
It is used to synthesize body proteins and is found in high concentrations relative to other amino acids in mucus glycoproteins.
Many amino acids, including threonine can be converted into citric acid cycle intermediates for mitochondrial ATP production or for gluconeogenesis, depending on the body’s needs.
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