Acacia farnesiana

Aloe vera

Anacardium occidentale

Ananas comosus

Arachis hypogaea

Arctium lappa

Artocarpus altilis

Asparagus officinalis

Avena sativa

Basella alba

Brassica oleracea var. gemmifera

Brassica chinensis

Brassica rapa

Brassica oleracea

Brassica nigra

Brassica oleracea var. italica

Cajanus cajan

Camellia sinensis

Capsicum frutescens

Carum carvi

Castanea dentata

Castanea sativa

Chenopodium album

Cicer arietinum

Cichorium endivia

Citrus paradisi

Citrus sinensis

Citrus reticulata

Cocos nucifera

Coffea arabica

Colocasia esculenta

Corchorus olitorius

Coriandrum sativum

Crocus sativus

Cryptotaenia japonica

Cucurbita pepo

Daucus carota

Dioscorea pentaphylla

Fagopyrum esculentum

Ficus carica

Glycine max

Hordeum vulgare

Ipomoea aquatica

Juglans cinerea

Juglans regia

Juglans nigra

Lablab purpureus

Larrea tridentata

Lens culinaris

Lupinus albus

Mangifera indica

Manihot esculenta

Melia azedarach

Mucuna pruriens

Nasturtium officinale

Nelumbo nucifera

Oenothera biennis

Pachyrhizus erosus

Panax ginseng

Papaver bracteatum

Papaver somniferum

Phaseolus vulgaris

Phaseolus lunatus

Phoenix dactylifera

Phyllanthus emblica

Pinus pinea

Pinus edulis

Pistacia vera

Portulaca oleracea

Prunus dulcis

Prunus domestica

Psoralea esculenta

Pyrus communis

Raphanus sativus

Sambucus canadensis

Secale cereale

Sesamum indicum

Sinapis alba

Sophora pachycarpa

Spinacia oleracea

Thymus vulgaris

Trigonella foenum-graecum

Triticum aestivum

Vaccinium corymbosum

Valerianella locusta

Vigna radiata

Vigna aconitifolia

Vigna unguiculata

p-=!?!=-Cystine is the oxidized dimer form of the amino acid cysteine and has the formula (SCH2CH(NH2)CO2H)2.  It is a white solid that is slightly soluble in water. It serves two biological functions: a site of redox reactions and a mechanical linkage that allows proteins to retain their three-dimensional structure.+=?!?=+h2-=!?!=-Formation and reactions+=?!?=+p-=!?!=-It is common in many foods such as eggs, meat, dairy products, and whole grains  as well as skin, horns and hair. It was not recognized as being derived of proteins until it was isolated from the horn of a cow in 1899. Human hair and skin contain approximately 10–14% cystine by mass.   It was discovered in 1810 by William Hyde

cystine

cystine

Heillasta gagnagrunnur lækningajurtanna sem studdur er af vísindum