The % T-Helper-2 Cell marker is a critical component in evaluating immune system functionality, particularly in the context of immune system balance and potential disorders. T-Helper-2 cells, often denoted as Th2 cells, are a subtype of T cells that play a significant role in the immune system's humoral immunity response. These cells are primarily involved in stimulating B cells to produce antibodies, especially in response to extracellular pathogens such as parasites and bacteria.

The % T-Helper-2 Cell marker is used to assess the balance between Th1 and Th2 cells, which is essential for maintaining immune system homeostasis. A disproportionate increase in Th2 cells, often indicated by a higher percentage in the panel, is associated with certain immunological conditions. Specifically, Th2 dominance may result in heightened responses to allergens, contributing to allergic reactions, asthma, and other atopic disorders. It can also be implicated in certain autoimmune diseases where an overactive humoral response is observed.

The marker %sdLDL-C refers to the percentage of small, dense low-density lipoprotein cholesterol in your blood. To understand this, let's break down the components. Cholesterol is a waxy substance found in all the cells of your body and is necessary for making hormones, vitamin D, and substances that help you digest foods. However, not all cholesterol is created equal, and it's carried through your bloodstream attached to proteins called lipoproteins. Low-density lipoprotein (LDL), often called "bad" cholesterol, can build up in the walls of your arteries, making them hard and narrow. Within the LDL family, there are particles of varying sizes, with small, dense LDL (sdLDL) being one kind. These smaller particles are thought to be more atherogenic, meaning they have a higher propensity to promote the buildup of fatty plaques in your arteries, which can lead to cardiovascular diseases such as heart attacks and strokes. The "%sdLDL-C" marker measures the proportion of these small, dense LDL particles out of the total LDL cholesterol. A higher percentage indicates a greater presence of these risky cholesterol particles, signaling a higher risk of developing heart disease.

1,5-Anhydroglucitol (1,5-AG) is a monosaccharide that plays a critical role as a biomarker in the assessment of intermediate glycemic control in individuals, particularly those with diabetes. Unlike conventional markers such as glycated hemoglobin (HbA1c), which reflects average blood glucose levels over a period of approximately two to three months, 1,5-AG offers a more immediate view of glycemic control, usually reflecting fluctuations in blood glucose levels over a shorter period of one to two weeks.

This distinct temporal sensitivity arises from its unique physiological mechanism: 1,5-AG is typically maintained at a constant level in the bloodstream, but when blood glucose levels rise above the renal threshold (approximately 180 mg/dL), glucose competes with 1,5-AG for reabsorption in the kidneys. As a result, elevated blood glucose levels lead to an increased excretion of 1,5-AG in urine, thereby reducing its serum concentration.

1-methylhistidine is derived from the dipeptide anserine (which consists of the amino acids 1-methylhistidine and beta-alanine). Anserine and its derivatives are associated with the consumption of poultry and fish. Both 1-methylhistidine and 3-methylhistidine have been proposed as markers of meat intake. Note that confusion exists in the literature regarding the numbering of atoms in the imidazole ring of histidine – 1 versus 3 – and thus, there is caution with interpretation and clinical significance of these two markers.

1-methylhistidine is derived from the dipeptide anserine (which consists of the amino acids 1-methylhistidine and beta-alanine). Anserine and its derivatives are associated with the consumption of poultry and fish. Both 1-methylhistidine and 3-methylhistidine have been proposed as markers of meat intake. Note that confusion exists in the literature regarding the numbering of atoms in the imidazole ring of histidine – 1 versus 3 – and thus, there is caution with interpretation and clinical significance of these two markers.

1-Methyl-Histidine is a compound found in urine that is measured as part of an Amino Acid Profile, Quantitative (Qn) test. This marker is particularly important because it can provide valuable insights into muscle metabolism and dietary protein intake. 1-Methyl-Histidine is a breakdown product of an amino acid called histidine, which is found in significant amounts in muscle tissue and certain proteins, particularly those from animal sources like meat. When you consume these proteins, your body metabolizes them, and one of the by-products is 1-Methyl-Histidine, which is then excreted in the urine. Elevated levels of 1-Methyl-Histidine in urine can indicate increased muscle turnover or high dietary intake of meat, reflecting how much protein your body is processing and breaking down. This can be particularly useful in various clinical settings, such as monitoring protein metabolism in athletes, assessing nutritional status, and diagnosing or managing conditions that affect muscle health. Conversely, low levels might suggest inadequate protein intake or impaired muscle metabolism. Thus, measuring 1-Methyl-Histidine in urine helps clinicians understand more about a person's dietary habits, muscle health, and overall metabolic state, making it a valuable tool in nutritional and medical assessments.

1-methylhistidine is derived from the dipeptide anserine (which consists of the amino acids 1-methylhistidine and beta-alanine). Anserine and its derivatives are associated with the consumption of poultry and fish. Both 1-methylhistidine and 3-methylhistidine have been proposed as markers of meat intake. Note that confusion exists in the literature regarding the numbering of atoms in the imidazole ring of histidine – 1 versus 3 – and thus, there is caution with interpretation and clinical significance of these two markers.

1-Methylhistidine is derived from the dipeptide anserine (which consists of the amino acids 1-methylhistidine and beta-alanine). Anserine and its derivatives are associated with the consumption of poultry and fish. Both 1-methylhistidine and 3-methylhistidine have been proposed as markers of meat intake. Note that confusion exists in the literature regarding the numbering of atoms in the imidazole ring of histidine – 1 versus 3 – and thus, there is caution with interpretation and clinical significance of these two markers.

1-methylhistidine is derived from the dipeptide anserine (which consists of the amino acids 1-methylhistidine and beta-alanine). Anserine and its derivatives are associated with the consumption of poultry and fish. Both 1-methylhistidine and 3-methylhistidine have been proposed as markers of meat intake. Note that confusion exists in the literature regarding the numbering of atoms in the imidazole ring of histidine – 1 versus 3 – and thus, there is caution with interpretation and clinical significance of these two markers.

It is a component of the dietary peptide anserine. Anserine is beta-alanyl-1-methyl-L-histidine, and it is known to come from chicken, turkey, duck, rabbit, tuna and salmon.

It is a component of the dietary peptide anserine. Anserine is beta-alanyl-1-methyl-L-histidine, and it is known to come from chicken, turkey, duck, rabbit, tuna and salmon.

1-methylhistidine is derived from the dipeptide anserine (which consists of the amino acids 1-methylhistidine and beta-alanine). Anserine and its derivatives are associated with the consumption of poultry and fish. Both 1-methylhistidine and 3-methylhistidine have been proposed as markers of meat intake. Note that confusion exists in the literature regarding the numbering of atoms in the imidazole ring of histidine – 1 versus 3 – and thus, there is caution with interpretation and clinical significance of these two markers.

1-methylhistidine is derived from the dipeptide anserine (which consists of the amino acids 1-methylhistidine and beta-alanine). Anserine and its derivatives are associated with the consumption of poultry and fish. Both 1-methylhistidine and 3-methylhistidine have been proposed as markers of meat intake. Note that confusion exists in the literature regarding the numbering of atoms in the imidazole ring of histidine – 1 versus 3 – and thus, there is caution with interpretation and clinical significance of these two markers.

1-methylhistidine is derived from the dipeptide anserine (which consists of the amino acids 1-methylhistidine and beta-alanine). Anserine and its derivatives are associated with the consumption of poultry and fish. Both 1-methylhistidine and 3-methylhistidine have been proposed as markers of meat intake. Note that confusion exists in the literature regarding the numbering of atoms in the imidazole ring of histidine – 1 versus 3 – and thus, there is caution with interpretation and clinical significance of these two markers.

It is a component of the dietary peptide anserine. Anserine is beta-alanyl-1-methyl-L-histidine, and it is known to come from chicken, turkey, duck, rabbit, tuna and salmon.

It is a component of the dietary peptide anserine. Anserine is beta-alanyl-1-methyl-L-histidine, and it is known to come from chicken, turkey, duck, rabbit, tuna and salmon.