Phosphoserine is a product of glycolysis and is formed by amino group transfer from glutamic acid to phosphohydroxypyruvic acid.
Phosphoserine is derived directly from dietary sources and, metabolically as an intermediary metabolite from glycolysis and gluconeogenesis.
High levels:
High levels could reflect a functional magnesium deficiency causing incomplete conversion to serine.
Low levels:
Phosphoserine may be low in association with a very poor diet that is extremely low in protein, calories, B-6 and/ or magnesium. Hormonal dysfunctions, vitamin D deficiency, and calcium deficit are other possible reasons for low phosphoserine.
References:
- https://pubchem.ncbi.nlm.nih.gov/compound/dl-O-Phosphoserine
- https://www.sciencedirect.com/topics/biochemistry-genetics-and-molecular-biology/phosphoserine
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