Abstract
The use of mixtures of individual aminoacids instead of proteins in human nutrition has been the subject of numerous recent investigations. The aim was not only to investigate the process of aminoacid assimilation itself but also to elucidate the question of their possible long term use in food. The large scale and prolonged employment of aminoacid mixtures in therapeutic feeding shows that they constitute an adequate replacement of food proteins and their consumption does not apparently entail any undesirable consequences. Various aspects of the use of aminoacids to improve the nutritional value of second-class proteins by adjusting their [aminoacid] balance are also discussed. However, before reaching final conclusions concerning the ways of utilising aminoacids in nutrition, more prolonged and comprehensive studies are necessary. The review deals with work carried out in the last 10 years.
The bibliography includes 164 references.