Alanine

Scientific Name:  (S)-2-aminopropanoic acid.

Chemical Formula:  (C3H7NO2).

Other Names:  aminopropanoic acid.

Alanine is a non-essential amino acid and is one of the most widely used for protein synthesis (second only to leucine). 

With respect to molecular structure, it is one of the simplest a-amino acid compounds. 

D-alanine, one of two distinct enantiomers, occurs naturally in bacterial cell walls and in some peptide antibiotics.

Forms of Alanine: Alanine is typically found in foods and rarely taken as a supplement. 

As a methyl product, it is quite non-reactive and is rarely involved in the function of protein, though it is a byproduct of a lack of oxygen to muscle fibers, such as during strenuous anaerobic workouts.

Sources of Alanine: Alanine is most commonly formed through a process called reductive animation of the source, pyruvate. 

Alanine is a product of protein, and any protein-containing food (meat, fish, eggs, poultry, and dairy products) is rich in alanine.

Home Remedies using Alanine:

Benefits and Uses of Alanine:

Alanine plays a distinct role in recognizing and assisting in reactions with other non-reactive atoms, such as carbon. 

This is done through the alanine cycle, which generates glucose from protein (the substance the body uses directly as energy). 

Alanine and lactate are produced by muscle fibers when there is a lack of oxygen to the muscle. 

The alanine is then shuttled to the liver where it is used in glucose production. 

The “burning” sensation caused in muscles during a strength building exercise is caused by the production of alanine and lactate.

Orally taken, Alanine is taken to improve:

• Increase exercise capabilities and performance.
• Build lean muscle mass.
• Hypoglycemia.
• Diabetes.
• Fatigue and stress.
• Dehydration related to diarrhea.

Side Effects of Alanine:

An overabundance of alanine product can cause ketoacidosis, or the overproduction of acid in the system, which leads to the breakdown of muscle mass as a form of energy and nutrition instead of the processing of fat and carbohydrates.  Alanine must be consumed in mass quantities for such occurrences.