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L-Arginine
L-Arginine
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Introduction

L-arginine is a coding amino acid in protein synthesis. It is white rhombic crystal (precipitated from water, containing 2 molecules of crystal water) or monoclinic flake crystal (no crystal water), odorless and bitter. L-arginine can be found in any food containing protein.

Item

Specifications

Results

Appearance

White crystals

Conform

Identification

Conforms to standard spectrum

Conform

Assay(On The Dried Basis)

98.5% ~ 101.5%

99.9%

Residue on Ignition

≤0.3%

0.04%

Chloride

≤0.05%

<0.05%

Sulfate

≤0.03%

<0.03%

Iron

≤30ppm

<30ppm

Heavy Metals

≤15ppm

<15ppm

Individual Impurities

≤0.5%

<0.5%

Total Impurities

≤2.0%

<2.0%

Specific Rotation

+26.3° ~ +27.7°

+27.2°

Loss on Drying

≤0.5%

0.09%

Conclusion

Meet with USP36 Standard.

 

 

Functions and Applications

1.Arginine is the only substrate for the synthesis of NO, which is synthesized under the catalysis of NOS. NO is an important immunomodulatory factor.
The NO pathway of arginine plays an important role in regulating body immunity and protecting intestinal mucosa function. Arginine can also promote the production of immunoglobulin and effectively enhance humoral immunity. Studies have shown that supplementing arginine in the diet can enhance the immunity of pregnant sows and newborn piglets, thereby reducing the morbidity and mortality of piglets.
2.For endocrine, arginine can stimulate the body to secrete growth hormone and insulin, which play important roles in the metabolism of sugar and protein in body tissues.
3.The NO pathway of arginine is vital in maintaining the constant vascular tension and regulating the stability of blood pressure.
4.Anti-oxidative stress
L-arginine is the body’s free radical scavenger. NO is produced by the reaction of L-arginine and molecular oxygen catalyzed by NOS. It is a new type of cell information molecule that can expand blood vessels, inhibit platelet aggregation, inhibit cell proliferation, and inhibit Lipid peroxidation and formation of end-products of glycosylation, etc.

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