Product Name: L-Citrulline CAS NO:372-75-8
Chemical & Physical Properties:
Appearance: White to off-white crystalline powder
Boiling Point:386.7℃ at 760 mmHg
Water Solubility:200 g/L (20℃)
The organic compound citrulline is an α-amino acid. Its name is derived from citrullus, the Latin word for watermelon, from which it was first isolated in 1914 by Koga & Odake. It was finally identified by Wada in 1930. It has the formula H2NC(O)NH(CH2)3CH(NH2)CO2H. It is a key intermediate in the urea cycle, the pathway by which mammals excrete ammonia.
In the body, citrulline is produced as a byproduct of the enzymatic production of nitric oxide from the amino acid arginine, catalyzed by nitric oxide synthase. This is an essential reaction in the body because nitric oxide is an important vasodilator required for regulating blood pressure.
L-citrulline has many important physiological functions, such as scavenging free radicals, an indicator of allogeneic rejection effect, vasodilation, stabilizing blood pressure, diagnosing rheumatoid arthritis, anti-oxidation, etc.; in addition, it has a very significant recovery of energy and Improve human immunity. In recent years, L-citrulline has received more and more attention in the fields of food, cosmetics and medicine, and has a wide range of development and application prospects.
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