Alanine

An Amino Acid

Description:

The nonessential amino acid, alanine comes from the breakdown of DNA or the dipeptides, anserine and carnosine, and the conversion of pyruvate, a compound in carbohydrate metabolism.

Plants/Foods:

• Avocado
• Cheese
• Chicken
• Chocolate
• Cottage cheese
• Duck
• Egg
• Granola
• Oat flakes
• Pork
• Ricotta
• Turkey
• Wheat germ
• Whole milk
• Wild game
• Yogurt

Physiologic Functions:

• Antiketogenic
• Cholesterol reducing effect when used with arginine and glycine
• Contributes to thymus growth, indirectly increases lymphocytes
• Essential in the metabolism of tryptophan and pyridoxine
• Inhibitory neurotransmitter, paralleling the anti-epileptic effect of GABA and taurine
• Inhibits post exercise ketosis
• May be used as a source for glucose
• Promotes phosphate and oxalate stone breakdown in animals
• Released by muscle, it is a major energy source
• Reduces triglycerides
• Triggers the release of glucagon

Clinical Indications:

• AIDS
• Benign prostatic hypertrophy (BPH)
• Diabetes mellitus
• Alcoholic hepatitis
• Hypoglycemia
• Kidney stone prevention

Signs and Symptoms of Deficiency:

• Limited data

Causes of Deficiencies:

• Vitamin B6 deficiency will cause an alanine deficiency

Contraindications:

• None

Toxicity and Side Effects:

• None

Copyright 1998 - 2008 by L. Vicky Crouse, ND and James S. Reiley, ND. All rights reserved (ISSN 1527-0661).