Taurine is considered as a non-essential amino acid. It was discovered in 1827 in bull bile, which gave it its name. Particularly abundant in the body, it is not used in protein synthesis. Derived from another amino acid, cysteine, it is present in animal products such as meat, fish, seafood, milk and dairy products. In contrast, foods of plant origin are virtually free of cysteine.
In the general population, the body's need for taurine is covered by a daily intake of around 100 mg.