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Dark-Meat Poultry

Overview​

Dark-meat poultry (thighs, legs) provides higher taurine content than white meat, supporting neurotransmission and calcium signaling. Taurine food sources include scallops, clams, dark-meat poultry, and mackerel.

Recipes​

no recipes found

Substances​

2 substances in this food
Chemical structure

Iron

Oxygen transport; dopamine synthesis (tyrosine hydroxylase cofactor)

Chemical structure

Taurine

Osmoregulator; GABA modulation; mitochondrial membrane stabilizer; anti-inflammatory

Preparation Notes​

  • Higher taurine than white meat
  • Best prepared with gentle cooking
  • Important for taurine intake
  • Part of diverse protein strategy

Biological Target Matrix​

Biological TargetSubstanceTherapeutic AreasMechanism of Action
Hormonal ResponseTaurineExhibits adaptogenic properties by buffering the brain against chronic stress and regulating the HPA axis, including reductions in cortisol
Mitochondrial SupportIronCritical for oxygen delivery to the brain via hemoglobin; supports mitochondrial function and energy production
Mitochondrial SupportTaurineProtects mitochondrial function under oxidative stress; stabilizes mitochondrial membranes; supports ATP production
Neurochemical BalanceIronEssential cofactor for tyrosine hydroxylase, the rate-limiting enzyme in the conversion of tyrosine to dopamine; critical for catecholamine synthesis
Neurochemical BalanceTaurineModulates calcium handling; influences GABAergic tone; supports neurotransmitter balance
Stress ResponseTaurineBuffers HPA axis dysregulation; reduces cortisol; supports stress resilience

References​

  • Taurine: Scallops, clams, dark-meat poultry, mackerel