Homocysteine (Enzymatic)
Homocysteine (HCY) is a sulfur-containing amino acid, an intermediate in the methionine cycle. It is an amino acid produced via demethylation of dietary methionine, which is abundant in animal protein. Amino acids are small compounds which form the building blocks for proteins in the body.
Studies have shown that increased levels of homocysteine are associated with an increased risk of heart attack and stroke. People with inherited high levels of homocysteine also develop earlier vascular disease (affecting the blood vessels).
Nearly 75% of total homocysteine is bound to protein through disulfide bonds, mainly albumin, whereas the rest appears in non-protein bound forms. A wide range of disorders are associated with increased concentrations of total homocysteine, e.g. birth defects, pregnancy complications, psychiatric disorders and cognitive impairment in the elderly.
Accumulating evidence suggests that elevated homocysteine is an independent risk factor for stroke and cardiovascular disease; elevated levels can be lowered by increasing intake of folic acid and B vitamins.
Elevation of homocysteine concentration (e.g. from 15 to 20 μmol/L) contributes to the pathogenesis of atherosclerotic vascular disease by increasing proliferation of vascular smooth muscle cells, endothel dysfunction, oxidative damage, increased synthesis of collagen and reduction of arterial wall elasticity. The mechanistic link may be a homocysteine-induced reduction in the concentration of high density lipoproteins (HDLs).
DiaSys Homocysteine – Features & Benefits