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  2. Arginine - Wikipedia

    en.wikipedia.org/wiki/Arginine

    Arginine is the amino acid with the formula (H 2 N) (HN)CN (H) (CH 2) 3 CH (NH 2)CO 2 H. The molecule features a guanidino group appended to a standard amino acid framework. At physiological pH, the carboxylic acid is deprotonated (−CO 2−) and both the amino and guanidino groups are protonated, resulting in a cation.

  3. The Best Foods to Eat If You Have High Blood Pressure - AOL

    www.aol.com/best-foods-eat-high-blood-120000605.html

    Plenty of foods can ease high blood pressure. If you have hypertension, check out what beets, beans, and yogurt can do for you. ... according to Young. As an amino acid, arginine helps produce ...

  4. Lysine - Wikipedia

    en.wikipedia.org/wiki/Lysine

    Lysine (symbol Lys or K) [2] is an α-amino acid that is a precursor to many proteins.It contains an α-amino group (which is in the protonated −NH + 3 form when dissolved in water), an α-carboxylic acid group (which is in the deprotonated −COO − form when dissolved in water), and a side chain lysyl ((CH 2) 4 NH 2), classifying it as a basic, charged (at physiological pH), aliphatic ...

  5. Essential amino acid - Wikipedia

    en.wikipedia.org/wiki/Essential_amino_acid

    Essential amino acid. An essential amino acid, or indispensable amino acid, is an amino acid that cannot be synthesized from scratch by the organism fast enough to supply its demand, and must therefore come from the diet. Of the 21 amino acids common to all life forms, the nine amino acids humans cannot synthesize are valine, isoleucine ...

  6. These 8 Foods Could Help Men With ED - AOL

    www.aol.com/8-foods-could-help-men-105700770.html

    Oysters just contain the highest levels of zinc of any common food by far. towfiqu ahamed/istockphoto. Proteins Like Meat, Dairy, and Nuts ... L-arginine is used to create nitric oxide, ...

  7. Canavanine - Wikipedia

    en.wikipedia.org/wiki/Canavanine

    Infobox references. L - (+)- (S)- Canavanine is a non-proteinogenic amino acid found in certain leguminous plants. It is structurally related to the proteinogenic α-amino acid L - arginine, the sole difference being the replacement of a methylene bridge (- CH. 2 - unit) in arginine with an oxa group (i.e., an oxygen atom) in canavanine.

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