Lysine was first isolated by the German biological chemist Ferdinand Heinrich Edmund Drechsel in 1889 from the protein casein in milk. He named it “lysin”. Later, in 1902, the German chemists Emil Fischer and Fritz Weigert determined lysine’s chemical structure by synthesizing it.
Since then, lysine has been the subject of numerous studies exploring its benefits for human health. For example, lysine has been found to support immune function, skin health, and muscle building, and may even have potential as a treatment for diabetes.
However, early observations that dietary protein utilization did not always correlate with gross amino acid composition led to an understanding that lysine, in particular, can be easily damaged during food processing.
Overall, lysine’s discovery and subsequent research has contributed significantly to our understanding of the role of amino acids in human health and the importance of a balanced diet.