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L Alanine is a non-essential amino acid (one of the body’s 20 amino acids) that can be manufactured in the muscles in the body from pyruvate and branched chain amino acids, leucine, isoleucine and valine. L Alanine is widely used in protein synthesis and is abundant in meat, eggs, fish, dairy nuts and seeds.
Biochemically Alanine is involved in the glucose-alanine cycle. This means that as a result of muscle glycolysis (the pathway that converts glucose (sugar) into pyruvate, releasing energy), alanine is formed, passed to the blood and transported to the liver.
L Alanine is different from Beta Alanine, which is the only naturally occurring beta amino acid, but it is not used in the synthesis of any major proteins.
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