The amino acid alanine is a nonessential amino acid. It can be
synthesised in the human body and used to synthesise many different
proteins. Alanine is found in a wide variety of foods, but is is
found in meats at higher concentrations. In this book, the authors
present current research in the study of the dietary sources,
physiological functions and health benefits of alanine. Topics
discussed include a-alanine and calcium carbonates interaction for
bio-mineralisation; alanine and its role in bacterial spore
biology; and the functions of alanine, beta-alanine and carnosine.
General
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