The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Studies on the Function of Taurine: Review

사람의 체내에서 타우린의 역할에 관한 연구

  • 윤진아 (배화여자대학교 식품영양과) ;
  • 신경옥 (삼육대학교 식품영양학과) ;
  • 최경순 (삼육대학교 식품영양학과)
  • Received : 2015.07.08
  • Accepted : 2015.10.13
  • Published : 2015.10.31
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Abstract

Taurine is an abundant amino acid in many animals, including humans. Relatively large amounts of taurine are found in leukocytes, heart, muscles, retinas, kidneys, bones, and liver. Taurine has antioxidant effects; it reacts with hydrogen peroxide to prevent oxidation of the cell membrane. Taurine enhances the effects of anticancer drugs, while also reducing side effects, and taurolidine, a taurine derivative, has been shown to exhibit anti-cancer effects without notable side effects in several types of cancer. Taurine aids in cholesterol metabolism by increasing the rate of synthesis of bile acids, and, thus, reduces triglyceride levels. In addition, taurine is involved in the growth and differentiation of nerve cells and is associated with some neurological disorders. Taurine aids in bone formation and prevents bone dissolution. Moreover, taurine prevents liver damage from a variety of drugs and, thus, protects the liver. Taurine is involved in the development and function of the retina and lens. It also has anti-atherosclerotic and anti-thrombotic effects that protect against cardiovascular disease. Taurine may have additional physiological functions, and warrants further investigation.

Keywords

References

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