On many websites, there is a campaign for bread in which the l-cysteine is to be found. Consider whether adding this amino acid to bread is actually so harmful. L-cysteine belongs to amino acids with a side chain containing sulfur atoms.
In addition, we know that it does not have to be provided with food. It is made of methionine.
Methionine => homocysteine (transmethylation)
Homocysteine + 1-serine (transsulfuration) => L-cysteine + 1-homoserine
The SH (thiol) group is responsible for the high reactivity of l-cysteine and is associated with many functions of the amino acid in the human body. L-cysteine forms disulphide bridges with a covalent bond. It turned out that l-cysteine has found a wide application in medicine, food production, cosmetics, etc.
Applications of l-cysteine
In addition, l-cysteine has been used in HIV therapy, liver cirrhosis, ulcer therapy or restoring the immune system after intensive resistance exercise. In addition, l-cysteine has antioxidant, chelating and flavoring properties that may be useful in the food industry. Is panic related to the addition of l-cysteine to the bread justified? Nothing indicates it.
You can read also: Cysteine, NAC, N-acetyl-L-Cysteine – compendium