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Amino Acids

Amino acid supplements make it possible to make a substantial and easy-to-assimilate contribution to the achievement of the protein needs of athletes engaged in the gym and in body building activities.


On MuscleNutrition.com you can find amino acid supplements from the best brands for sale online at special prices. The quality of the items goes hand in hand with their convenience where, for online sales, the list prices are replaced by special prices dedicated to professionals in the gym and body building and to those who practice these sports for passion and desire. equally keep fit, through proper nutrition of the body.

There are several products for sale online at special prices that contain amino acid supplements useful for different moments of sporting activity in the gym and in body building. Amino acid supplements are particularly important in protein synthesis.
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In chemistry the amino acids (also improperly called fundamental amino acids o amino acids) are organic molecules which in their structure carry both the amino functional group (of amines) (-NH2) called No terminus, both the carboxylic (carboxylic acids) (-COOH) called C terminus. Precisely for this reason they are amphoteric molecules or zwitterions, since they present at the same time an acid group (-COOH) and a basic group (-NH2). Depending on the pH value of the chemical environment in which the molecule is found, the two end groups are neutral or ionized.

In biochemistry the term amino acids most often refers to L-α-amino acids, with the generic formula NH2CHRCOOH, i.e. those whose amino group and carboxylic group are linked to the same carbon atom, called carbon α, in configuration L, therefore endowed with relative optical activity, with the only exception of glycine which is achiral as -R = -H. It is to this type of amino acids that this article is dedicated.

Amino acids are the building blocks of proteins and in this case they are defined proteinogenic; depending on the type, number and sequence order in which the different amino acids are bound, it is possible to obtain an enormous number of proteins. The covalent bond that joins the N terminus with the C terminus of two amino acids (with the elimination of a water molecule) is called a peptide bond or peptide joint. Peptide chains are indicated by the term polypeptides and can contain a very large number (hundreds or thousands) of peptide units; if the number of units is limited to less than ten, the term oligopeptides is used. The simple polypeptide chains make up the primary structure of proteins.

In nature, we classically know 20 proteinogenic amino acids; more recently two others have been added (1986, 2004): selenocysteine ​​(SEC), considered marginal until the discovery of a further amino acid, 22 °, called pyrrolysine (also present in some archaea). Some authors also admit a 23rd proteinogenic amino acid, N-formylmethionine, a derivative of methionine, which initiates the protein synthesis of some bacteria. Our body is able to synthesize some of the amino acids necessary to build proteins, but it is unable to build others, which are therefore defined as "essential" and must be introduced with food.

Amino acids (or amino acids) are the primary structural unit of proteins. We can therefore imagine amino acids as building blocks which, joined by a glue called a peptide bond, form a long sequence that gives rise to a protein.

Inside the stomach and duodenum these bonds are broken and the individual amino acids reach the small intestine where they are absorbed as such and used by the body.

From the chemical point of view, the amino acid is an organic compound containing a carboxylic group (COOH) and an amino group (NH2). In addition to these two groups, each amino acid is distinguished from the others by the presence of a residue (R) also known as the side chain of the amino acid.

Only twenty of the different amino acids existing in nature (currently over five hundred) are involved in protein synthesis. From a nutritional point of view these amino acids can in turn be divided into two large groups: that of essential amino acids and that of non-essential amino acids.

Those amino acids that the human body cannot synthesize in sufficient quantities to meet its needs are defined as essential. For the adult there are eight and more precisely: phenylalanine, isoleucine, lysine, leucine, methionine, threonine, tryptophan and valine. During the growth period, a ninth one must be added to the eight mentioned, histidine, in consideration of the fact that in this period the requirements of this amino acid are higher than the synthesis capacity.

They are considerate semi-essential amino acids cysteine ​​and tyrosine, as the body can synthesize them starting from methionine and phenylalanine.

They are defined conditionally essential amino acids (arginine, glycine, glutamine, proline and taurine) those amino acids that play a fundamental role in maintaining homeostasis and body functions in certain physiological situations. In some pathological conditions these amino acids may not be synthesized at sufficient speed to meet the real needs of the organism. 

Arginine is assuming considerable importance, as a precursor of nitric oxide, due to the many functions that the latter carries out in cellular activity, in the transduction of biological signals and in immune defense.

CONTENT IN ESSENTIAL AMINO ACIDSproteins that contain all essential AAs in balanced quantities and ratios can be defined as complete or noble. In general, animal proteins are complete and vegetable proteins are incomplete. The term noble associated with vegetable proteins is incorrect and was introduced to counter the saying according to which "legumes are the meat of the poor". In reality, taking a good source of vegetable proteins in the diet is very important and to further enhance this concept the term "noble" has been improperly introduced. In any case, these deficiencies can be overcome simply by using appropriate food associations such as PASTA and BEANS. In this case we speak of mutual integration because the amino acids that the pasta is lacking are supplied by the beans and vice versa.

LIMITING AMINO ACID: of a protein or protein blend is the amino acid essential deficient or completely absent which limits the use of all other amino acids even if present in excess of needs. As we have seen in the proteins of vegetable origin, this amino acid is generally not sufficient to guarantee the needs and must be introduced through the combination with other foods.

CHEMICAL INDEX: it is given by the ratio between the quantity of a given amino acid in one gram of the protein under examination and the quantity of the same amino acid in one gram of the biological reference protein (of the egg). The higher this index is, the greater the percentage of essential amino acids.

BRANCHED AMINO ACIDS: o BCAAs are three essential amino acids (Valine, Isoleucine and Leucine) which in particular conditions, such as intense physical effort, are used as an auxiliary energy substrate for fats and carbohydrates.

The primary function of amino acids is to intervene in protein synthesis, which is necessary to cope with the body's cell renewal processes. In addition to this function, called "plastic", amino acids also have a modest but not negligible importance in energy production (branched chain amino acids)

Some amino acids are also precursors of compounds that perform important biological functions.

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Format300g TasteNeutral Stainless - Steel BrandPharmapure
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Format300g TasteStrawberry Kiwi Brandgaspari
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Orange Glue Fruit Ice Tea Lemon Lime Lime Mint Mojito Peach Pineapple Strawberry Lime Watermelon
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Format370 gram. TasteGrape BrandUniversal
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Format120 tabs BrandUniversal
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Format400 tabs BrandUniversal
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- 30 full uses - Supports recovery - With BCAA & EAA - 5g Leucine...

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Format474 g TasteGreen Apple BrandEVOLITE Nutrition
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Format500 tabs BrandPharmapure
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Format250 tabs BrandPharmapure
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