Abstract
Arginine is a semiessential dibasic amino acid. It is an essential component of the urea cycle (Fig. 1) and is converted by the enzyme arginase into ornithine and urea (Ratner, 1973) (Fig. 2). By virtue of its position in the urea cycle (Fig. 1), arginine is required for ammonia detoxification and is therefore involved in the intermediary metabolism of other amino acids. A major source of endogenous arginine is derived from the conversion of citrulline to arginine by the kidney (Windmueller and Spaeth, 1981). Hepatic arginase activity is usually very high, so that hepatic arginine levels are low and the liver does not contribute significantly to the maintenance of plasma arginine levels. Arginine is normally present in the Western diet as approximately 5% of dietary protein such that an individual ingesting 100 g of protein will receive 31 mmole (5.4 g) of arginine (Visek, 1986). The normal plasma arginine concentration is O.05 mM and supplementation with amounts of up to 25 g of arginine results in plasmal levels of O.2 to O.3 mM. Arginine is absorbed in the gastrointestinal tract by an active transport mechanism which is both substrate specific and sodium dependent.
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Redmond, H.P., Daly, J.M. (1993). Arginine. In: Klurfeld, D.M. (eds) Nutrition and Immunology. Human Nutrition. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2900-2_7
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DOI: https://doi.org/10.1007/978-1-4615-2900-2_7
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