In conjunction with magnesium, taurine has been linked to reducing fatigue as it is able to raise GABA levels, which as a result calms the nervous system and decreases concentrations of anxiety and stress hormones, the culprits behind low-quality rest
Additionally, taurine has been linked to the regulation of adipose tissue (fat) as taurine deficiency promotes obesity
Brain development, visual function, nerve conduction and calcium absorption of a baby have all been linked to suitable concentration levels of taurine within the body
Food and Beverage:
used as an active ingredient in energy drinks, taurine is linked to improved exercise performance as shown through a 2004 Amino Acids study due to its ability in reducing exercise-induced DNA damage while increasing maximal workload and the time it takes to reach muscular exhaustion
Pharmaceutical and Cosmetics:
taurine is effective in being an antiphlogistic (reducing inflammation), antipyretic (reducing fever), analgesic (pain relief), anticonvulsant (treating epileptic seizures) and antihypertensive (reducing high blood pressure) due to improved insulin sensitivity;
known to inhibit fibrosis, during the last decade taurine has been cosmetically used due to its ability in preventing hair follicle damage, as found through a 2006 study by the International Journal of Cosmetic Science, and hydrating the skin
Taurine (or tauric acid) is a derivate of the amino acid, cysteine. It is an organic acid, but unlike many of its biological organic acid counterparts it contains sulfonyl hydroxide instead of the carboxyl group as part of its chemical makeup. Due to its specific carboxyl group deficiency and subsequent lack of incorporation with proteins, taurine cannot be considered an amino acid despite it being an acid and containing an amino group. Occurring naturally in meat, fish and shellfish and being able to be produced internally by humans through certain amino acid breakdowns, taurine is a vital component to many physiological functions within the body such as membrane stabilization, antioxidation and the conjugation of bile acids. Interestingly, about one tenth of a percent of our body’s weight contains taurine, which relatively speaking is quite significant.
Although taurine was initially procured through bio-extraction, today’s common practice – with heavy emphasis on industrial production – is chemical synthesis. Namely, taurine can be produced either through the esterification of ethanolamine or by ethylene oxide. The latter method is preferred due to its low cost, minimal environmental pollution and success in producing a high yield of quality taurine.
In 1827, the two German scientists, Leopold Gmelin and Friedrich Tiedemann, isolated taurine from the bile of an ox. While bio-extraction for a time was the method in acquiring concentrations of taurine, the modern practice with respect to its commercial production is chemical synthesis through esterification.