Fasting reduces GAA levels
The authors studied the effects of 24-h fasting on serum levels of GAA, creatine, and creatinine in 24 non-vegetarian…
Arginine, GAA and citrulline for bone morphology
The alterations in feed ingredients and the nutrient matrix to produce reduced-protein diets may affect bone morphology and mineralization…
GAA, fermentation and nutrient flow
Eight dual-flow continuous culture fermenters were used in 2 periods (7 adaptation and 3 sampling days) to evaluate the…
GAA and gas composition
This study explores whether guanidinoacetic acid (GAA) addition can regulate nutrient degradability, rumen fermentation characteristics, and gas composition in…
About GAA Science
Physiological roles of GAA
GAA could affect many aspects of human metabolism, including cellular bioenergetics, neuromodulation, or oxidant-antioxidant status.
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GAA Fundamentals
Guanidinoacetic acid (also known as glycocyamine or betacyamine) is a normal constituent of human blood, urine, and breast milk.
Being a natural amino acid derivative and a metabolite in the urea cycle, GAA also appears as an intermediate in metabolic pathways of several amino acids, including glycine, serine and arginine. GAA is direct precursor of creatine, a key substrate for cellular energy.
- CAS Registry # 362-97-6
- PubChem CID 763
- Chemical formula C3H7N3O2
- Molar mass 117.1 g/mol
The natural daily turnover of GAA is balanced between endogenous production and kidney excretion; only a minimal amount of GAA is available from food sources (e.g. 10 mg of GAA per kg of meat).
Dr. Sergej Ostojic
GAA-science.com was created and administered by a research group headed by Sergej M. Ostojic, MD, PhD, Professor of Nutrition at the University of Agder and the University of Novi Sad, who has been involved in GAA research for over a decade.
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