Citrulline

Citrulline: an intermediate product of arginine biosynthesis and urea formation in the body

Citrulline is an amino acid that plays an important role in the biochemical processes of the body. It is an intermediate product in the formation of urea and the biosynthesis of arginine, one of the main amino acid components of proteins. It is important to note that citrulline itself is not part of proteins.

Citrulline gets its name from the Latin word "Citrus", which means "citrus", as it was first isolated from watermelon (Latin Citrullus vulgaris). It is widely distributed in nature and can be found in a variety of food sources, including meat, fish, nuts and some vegetables and fruits.

One of the key functions of citrulline is its participation in the urea cycle. The urea cycle is a biochemical pathway that converts ammonia released during amino acid metabolism into urea so that it can be excreted from the body through the kidneys. Citrulline enters this cycle where it is converted to arginine and then to aspartate, resulting in the formation of urea.

In addition, citrulline plays a role in maintaining cardiovascular health. Research shows that citrulline promotes vasodilation, improves blood circulation and controls blood pressure. This explains its growing popularity as a supplement to support cardiovascular health.

Moreover, citrulline may have a positive effect on physical endurance and fatigue. Research shows that taking citrulline may improve aerobic performance, reduce muscle fatigue, and promote recovery after intense physical activity.

Despite all of these potential benefits, it is recommended that you consult with your doctor or qualified nutritionist before starting to take citrulline as a supplement. They will be able to assess your individual situation and make recommendations regarding dosage and duration of use.

In conclusion, citrulline is an important amino acid, an intermediate product of arginine biosynthesis and urea formation in the body. It plays a role in the urea cycle and has positive effects on cardiovascular health and physical endurance Citrulline: An amino acid that plays an important role in the body

Citrulline is an amino acid that performs several important functions in the body. It got its name due to the fact that it was first discovered in watermelons (lat. Citrullus vulgaris). Citrulline is an intermediate product in the biosynthesis of arginine and the formation of urea, but itself is not part of proteins.

One of the key functions of citrulline is its participation in the urea cycle. The urea cycle is a biochemical process that occurs in the liver and helps the body get rid of ammonia, which is formed as a result of amino acid metabolism. Citrulline is converted to arginine in this cycle, and then arginine is converted to urea, which is excreted from the body through the kidneys.

Citrulline is also important for cardiovascular health. Some studies show that citrulline promotes vasodilation, improves circulation, and may help lower blood pressure. This makes it interesting in the context of maintaining heart health.

In addition, citrulline may have a positive effect on physical endurance and fatigue. Some research suggests that taking citrulline supplements may improve aerobic performance, reduce fatigue, and promote faster recovery from exercise.

However, before starting to take citrulline as a supplement, it is always recommended to consult a medical professional. He will be able to assess your individual situation and make recommendations regarding dosage and duration of use.

In conclusion, citrulline is an important amino acid that plays a role in arginine biosynthesis and urea formation in the body. It is involved in the urea cycle and may have positive effects on cardiovascular health as well as physical endurance and fatigue.

Citrulline is an amino acid that gives a sour taste to raw meat of animals and birds; it occurs naturally when boiling potatoes, pickling vegetables, and heat treating fish, after which the taste of the pulp becomes a little sweetish, a little bitter. Citrulline can be found in the following foods: bush beans, peanuts (as well as products made from them), animal meat, milk, dairy products, fermented matcha tea, wheat germ, potatoes (when boiled), sea fish, seafood and all of them, mango, flaxseed, and also in apple sour juice. In addition, citrulline can be obtained artificially by extracting it from peaches, raspberries, avocados, dark grapes, pomegranates, chicory and even watermelon using an organic formula.