Creatine

From the Greek creas, meat, is produced in the liver using the amino acid arginine. Is a molecule present in nature in the flesh, almost exclusively in the muscle (95%), in free form as creatine (C), or in the phosphorylated form as creatine phosphate (CP). The creatine phosphate (CP) is the key substance of the reconstitution of the radical of phosphoric (P) transferred from the adenosine triphosphate (ATP) for muscle contraction and, in any case, all of the metabolic reactions that require energy.
It is a normal component of the diet, 250 grams of red meat contains about 2 grams of Creatine (which is the daily requirement of an adult of 70 Kg).

The amino acids glycine, arginine, and methionine allow you to synthesise the remaining portion in the liver, kidney, and pancreas.
It is used in medical practice to improve the energy metabolism of the cardiac in the cases of decompensation and ischemia, in disease, malabsorption and in fatigues.
In sports it is ascertained that the intake of a few grams of creatine, especially if on an empty stomach and away from meals, associated with glucose, sodium and taurine, which increases the absorption and effects, to be able to increase the concentration of energetic substances (creatine and creatine phosphate) in muscle (20%).

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