Aspartate is a nonessential amino acid that is produced in the liver.
Keyword:
nonessential amino acid
Keyword:
dietary waste
Keyword:
legumin
Keyword:
health
IUPAC name:
2-Amino-succinic acid
Layman's explanation:
Aspartate was first isolated in 1868 from legumin in plant seeds. Aspartic acid forms colorless crystals that are soluble in water and insoluble in alcohols and ethers. This is a naturally occurring nonessential amino acid that is produced in the liver from oxaloacetic acid, but is plentiful in meats and sprouting seeds. The amino acid is important in the Krebs cycle as well as the urea cycle, where it is vital in the elimination of dietary waste products. Aspartic acid is required for stamina, brain and neural health. This acid has been found to be important in the functioning of ribonucleic acid (RNA), deoxyribonucleic acid (DNA), and in the production of immunoglobin and antibody synthesis. A deficiency of aspartate will lead to fatigue and depression. Aspartic acid has many uses that include biological and clinical studies, preparation of culture media, and it also functions as a detergent, fungicide, germicide, and metal complexation.
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