Alanine: Dietary Sources, Physiological Functions and Health Benefits


Franco Olivares (Editor)
Martin Gomez (Editor)

Series: Protein Biochemistry, Synthesis, Structure and Cellular Functions
BISAC: SCI007000

The amino acid alanine is a nonessential amino acid. It can be synthesized in the human body and used to synthesize 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-mineralization; alanine and its role in bacterial spore biology; and the functions of alanine, beta-alanine and carnosine. (Imprint: Nova Biomedical )

Table of Contents

Table of Contents


Á-Alanine and Calcium Carbonates: Interaction for Bio-Mineralization
(Francesco Massimino, Dipartimento di Scienze Mineralogiche e Petrologiche, Universit¨¤ di Torino, Torino, Italy)

Alanine and Bacterial Spores
(Jared D. Heffron, Susan L. Welkos, Christopher K. Cote, United States Army Medical Research Institute of Infectious Diseases (USAMRIID), Bacteriology Division, Fort Detrick, Frederick, MD, USA)

Functions of Alanine, Beta-Alanine and Carnosine
(Tzi Bun Ng, Charlene Cheuk Wing Ng, School of Biomedical Sciences, The Chinese University of Hong Kong, Shatin, Hong Kong, China)


Publish with Nova Science Publishers

We publish over 800 titles annually by leading researchers from around the world. Submit a Book Proposal Now!