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β-Alanine (beta-alanine) is a naturally occurring beta amino acid, which is an amino acid in which the amino group is attached to the β-carbon (i.e. the carbon two carbon atoms away from the carboxylate group) instead of the more usual α-carbon for alanine (α-alanine). The IUPAC name for β-alanine is 3-aminopropanoic acid.
“Beta-alanine (BA) is a non-essential amino acid—meaning your body can naturally produce all it needs through food alone," says Maddie Pasquariello, M.S., R.D., of NutritionWithMaddie.com.
A rare exception to the dominance of α-amino acids in biology is the β-amino acid beta alanine (3-aminopropanoic acid), which is used in plants and microorganisms in the synthesis of pantothenic acid (vitamin B 5), a component of coenzyme A. [77]
The methyl side-chain of alanine is non-reactive and is therefore hardly ever directly involved in protein function. [12] Alanine is a nonessential amino acid, meaning it can be manufactured by the human body, and does not need to be obtained through the diet. Alanine is found in a wide variety of foods, but is particularly concentrated in meats.
Instead, nourish your body with foods that contain healthy amounts of protein and fiber, while being lower in calories, to help increase satiety and keep you full longer without feeling deprived.
Carnosine (beta-alanyl-L-histidine) is a dipeptide molecule, made up of the amino acids beta-alanine and histidine. It is highly concentrated in muscle and brain tissues. [citation needed] Carnosine was discovered by Russian chemist Vladimir Gulevich. [1] Carnosine is naturally produced by the body in the liver [2] from beta-alanine and histidine.
These six are alanine, aspartic acid, asparagine, glutamic acid, serine, [2] and selenocysteine (considered the 21st amino acid). Pyrrolysine (considered the 22nd amino acid), [3] which is proteinogenic only in certain microorganisms, is not used by and therefore non-essential for most organisms, including humans.
“Diets that lack emphasis on whole foods tend to promote ‘diet’ products that typically are low-fat versions of foods and fake sugars as the primary food sources,” Castro says. “These ...
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