Search results
Results from the WOW.Com Content Network
Asparagine (symbol Asn or N [2]) is an α-amino acid that is used in the biosynthesis of proteins.It contains an α-amino group (which is in the protonated −NH + 3 form under biological conditions), an α-carboxylic acid group (which is in the deprotonated −COO − form under biological conditions), and a side chain carboxamide, classifying it as a polar (at physiological pH), aliphatic ...
“Asparagus has some potassium but also asparagine, an amino acid that acts as a diuretic. It also can make your urine smell a bit, but that's harmless and just due to asparagusic acid, also in ...
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 , leucine , methionine ...
Aspartate can be converted into lysine, asparagine, methionine and threonine. Threonine also gives rise to isoleucine. This diagram shows the biosynthesis (anabolism) of amino acids aspartate, asparagine, threonine, methionine, lysine from the precursor oxaloacetate.
The asparagine residue linked to an N-linked oligosaccharide usually occurs in ... Sources Oligosaccharides are ... Inulin is a significant part of the daily diet of ...
Potassium asparaginate is a potassium salt of L-asparagine amino acid. [2] [3] [4] [5]Potassium asparaginate can be considered both a salt and a coordination complex. [6] [3] As a salt, potassium asparaginate is formed when the potassium ion (K +) replaces the hydrogen ion (H +) in the carboxyl group of L-asparagine, an amino acid; in this process, the carboxyl group (–COOH) in L-asparagine ...
Related: 7 Surprising Foods You Should Be Eating for Better Blood Pressure, According to Dietitians. Tips to Choose a Canned Soup for Healthy Blood Pressure.
Acrylamide is often formed in the cooking of starchy foods. During heating the amino acid asparagine, naturally present in starchy foods, undergoes a process called the Maillard reaction, which is responsible for giving baked or fried foods their brown color, crust, and toasted flavor. Suspected carcinogens such as acrylamide and some ...