LP203074-2
Histidine intake
Active
Description
Histidine is one of the 20 naturally occuring amino acids with basic R groups. It serves as a precursor for histamine and carnosine biosynthesis. Its levels are increased with histidinemia and formiminoglutamic aciduria. (Information from ARUP Laboratories 9/14/06). Common dietary sources of histidine are: apples, pomogranates, alfalfa, beets, carrots, celery, cucumber, dandelion, endive, garlic, radish, spinach, and turnip greens. Source: Regenstrief Institute
Basic Part Properties
- Part Name
- Histidine intake
- Part Display Name
- Histidine intake
- Part Type
- Component (Describes the core component or analyte measured)
- Created On
- 2015-11-13
- Construct for LOINC Short Name
- Histidine intake
LOINC Terminology Service (API) using HL7® FHIR® Get Info
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- CodeSystem lookup
- https:
//fhir.loinc.org/CodeSystem/$lookup?system=http: //loinc.org&code=LP203074-2
Language Variants Get Info
| Tag | Language | Translation |
|---|---|---|
| zh-CN | Chinese (China) | 组氨酸摄入 Synonyms: 组氨酸（组胺酸）摄入（摄取、 |
| it-IT | Italian (Italy) | Assunzione di Istidina |
LOINC Copyright
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