Food GAA and methylation
Several preliminary studies suggest dietary guanidinoacetic acid (GAA) might impact methyl group availability and/or methylation biomarkers, fueling ongoing debates.…
GAA for growth in calves fed milk replacer
Guanidinoacetic acid (GAA) is the direct precursor to creatine, which serves as an energy reserve mechanism in the body.…
Creatine-GAA safety in humans
A post-marketing surveillance study assessed the adverse events and possible risk of elevated homocysteine levels after the supplementation with…
GAA, arginine and ascites risk
The purpose of this study was to determine the effects of dietary supplementation of arginine (ARG) or guanidinoacetic acid…
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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