Alanine: Dietary Sources, Physiological Functions and Health Benefits

Franco Olivares (Editor)
Martin Gomez (Editor)

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



Volume 10

Issue 1

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Special issue: Resilience in breaking the cycle of children’s environmental health disparities
Edited by I Leslie Rubin, Robert J Geller, Abby Mutic, Benjamin A Gitterman, Nathan Mutic, Wayne Garfinkel, Claire D Coles, Kurt Martinuzzi, and Joav Merrick


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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 )


¦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)


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