Metabolic profiling of plasma amino acids shows that histidine increases following the consumption of pork

Samir Samman1 Discipline of Nutrition and Metabolism, School of Molecular Bioscience, University of Sydney, Sydney, NSW, AustraliaCorrespondence[email protected]

Ben Crossett2 Discipline of Proteomics and Biotechnology, School of Molecular Bioscience, University of Sydney, Sydney, NSW, Australia

Miles Somers1 Discipline of Nutrition and Metabolism, School of Molecular Bioscience, University of Sydney, Sydney, NSW, Australia

Kirstine J Bell1 Discipline of Nutrition and Metabolism, School of Molecular Bioscience, University of Sydney, Sydney, NSW, Australia

Nicole T Lai1 Discipline of Nutrition and Metabolism, School of Molecular Bioscience, University of Sydney, Sydney, NSW, Australia;3 Department of Clinical Biochemistry, Royal Prince Alfred Hospital, Sydney, NSW, Australia

David R Sullivan3 Department of Clinical Biochemistry, Royal Prince Alfred Hospital, Sydney, NSW, Australia

Peter Petocz4 Department of Statistics, Macquarie University, Sydney, NSW, Australia

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Metabolic profiling of plasma amino acids shows that histidine increases following the consumption of pork

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Metabolic profiling of plasma amino acids shows that histidine increases following the consumption of pork

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