GAA in human nutrition
Guanidinoacetic acid (GAA) is a nutrient that has been used in human nutrition since the early 1950s. Recommended for…
Epileptogenic effects of GAA
Guanidinoacetic acid (GAA) accumulates in the genetic deficiency of the GAMT enzyme and it is believed to cause the…
Reducing myopathies via GAA
Performance and processing advantages have been noted in meat animal production when excess arginine is available in the diet.…
GAA biodynamics in cancer
The renewal and iteration of chemotherapy drugs have resulted in more frequent long-term remissions for patients with multiple myeloma…
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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