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    Amino Acid Arginine

    Amino acid arginine is an vital amino acid and is present in the proteins of all life forms. It is classified as a conditionally vital or semi-essential amino acid because under common conditions the body can produce sufficient quantities of amino acid arginine to meet physiological demands. However, in periods of stress conditions such as wound restoring and trauma, the body might not be able to manufacture enough. In these cases, amino acid arginine becomes vital and is very necessary to ensure sufficient dietary consumption of the amino acid to meet the increased physiological demands shaped by these conditions.

    Amino acid arginine although not an vital amino acid, is a essential one. In addition to contributing in protein synthesis, it plays a number of other necessary roles in the body. Amino acid arginine's primary function entails the metabolism of proteins and nitrogen. It also detoxifies ammonia formed during nitrogen catabolism of amino acids via the formation of urea. It is also a forerunner in the formation of polyamines, creatine, nitric oxide, proline, glutamate, agmatin, and the arginine-containing tetrapeptide tuftsin which is believed to be an immunomodulator. Amino acid arginine is also a glycogenic amino acid. If required by the body, it can be converted to D-glucose and glycogen or can be catabolized to manufacture biological energy.

    Arginine when taken in high doses stirs up pituitary release of growth hormones, prolactin and pancreatic release of glucagon and insulin. It is also used as an immunonutrient in parenteral and enteral nutrition to help improvement of the immune status of those suffering from burns, sepsis, and trauma.

    Arginine is predominately manufactured in the kidney. It is a major intermediary in the Krebs-Henseleit urea cycle. A much smaller amount of this amino acid is synthesized in the liver. The common dietary consumption of arginine is 3.5 to 5 grams everyday and the bulk dietary arginine comes from animal and plant proteins. Arginine of minute amounts can be found in vegetable juices and fermented foods, such as yogurt and miso. Plant proteins such as soy proteins and other plant proteins are richer in arginine than animal proteins which are richer in lycine. Arginine can also be found in dairy products, meat, poultry, nuts, fish, and chocolate. Other natural sources of arginine are brown rice, raisins, popcorn, and whole-wheat products.

    Arginine has a maximum potential in preventing or lowering cardiovascular diseases, by stimulating a compound that relaxes the blood vessels called nitric oxide. It is also used to amplify memory, remove depression, improve sleep, control stress, prevent aging, relieve arthritis, manage allergies, promote hair growth, cure impotence, fight cancer, alleviate herpes, combat fatigue, and stimulate the immune system. T common supplemental dosage of arginine per day is 2 to 8 grams.

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