GAA, arginine and ascites risk
The purpose of this study was to determine the effects of dietary supplementation of arginine (ARG) or guanidinoacetic acid…
Bacterial synthesis of GAA
Guanidinoacetic acid, as an energetic substance, has a wide range of applications in the food, pharmaceutical, and feed industries.…
Post-hatch GAA supplementation
The study investigated the effects of embryonic thermal manipulation (TM) and post-hatch guanidinoacetic acid (GAA) supplementation on male broiler…
GAA increases meat omegas
With the increase in population, it is increasingly necessary to produce food more efficiently. This has expanded the market…
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.