November 22, 2019

Nonessential amino acid L-Citrulline in food

L-Citrulline is a neutral, non-essential alpha-amino acid that is an important component of the urea cycle in the liver and kidneys. As a non-protein amino acid, L-citrulline is rarely found in food, but is highly concentrated in watermelon.

Citrulline has been isolated in other cucurbitaceous fruits including bitter melon, cucumber, muskmelon, pumpkin, bottle gourd, dishrag gourd and wax gourd. The concentration of L-citrulline in watermelon grown in the United States can range from 1.6 to 3.5 g/kg of fresh watermelon

L-citrulline is a nonessential amino acid that can be metabolized to L-arginine, an essential amino acid for humans, which produces nitric oxide (NO), improving athletic performance and relieving muscle soreness; it also has cardioprotective effects among other properties.

L-Citrulline may improve vascular function through increased L-arginine bioavailability and nitric oxide synthesis. Citrulline is used in the nitric oxide system in humans and has potential antioxidant and vasodilatation roles. L-Citrulline is a precursor of L-arginine. It is effectively converted to L-arginine in the urea cycle.
Nonessential amino acid L-Citrulline in food

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