Sulphur In Food…

This entry is part 2 of 4 in the series Sulphur

labelled_cycteine — This is a diagram of a cysteine molecule.

Sulphur is an important mineral for humans and is present in a host of foods. If you have ever smelt burning hair, you may have recognised a sulphur smell because there is sulphur in the keratin from which hair and nails are made. There is also sulphur in collagen which is the main protein in the body’s connective tissue. Collagen is the most abundant protein in mammals. The amino acids methionine (essential) and cysteine (non-essential) both contain sulphur and are present in a variety of different proteins and enzymes involved in a range of reactions within the body. You can read more about amino acids in my post tryptophan.

Sulphur is found in protein-rich foods like chicken and fish; it is also in broccoli, cabbage, sprouts and other members of the Brassica genus; egg yolks are a good source of sulphur; onions, garlic, leeks, shallots, chives and other members of the Allium genus are also high in sulphur-containing compounds. Sulphur is one of the most plentiful minerals in your body (greater in mass than iron (ref. The Chemistry of Life)) and since it is present in so many foods there is little risk of you ever suffering a deficiency.

Keratin, which is the main component of hair and nails, also makes up the outer layer of your skin. It is a fibrous material that is given extra strength by strong sulphur-sulphur bonds that form between its amino acids. These ‘disulphide bridges’ are also present in synthetic materials like vulcanised rubber. Collagen and keratin are examples of fibrous proteins that between them provide protection and support to other tissues and act as connective tissue in ligaments and tendons. Ligaments hold bones to each other, stabilising joints. Tendons attach muscles to bones allowing you to move.

There is more on the important element sulphur in the other articles in this series.