First isolated from a lupine seedling and characterized in 1886, L-arginine is one of the twenty typical a-amino acids used as building blocks for protein. As such, it is present in a wide variety of foods of both plant and animal origin with particularly high levels found in eggs, almonds, spinach, and lobster
L-Arginine is an amino acid that plays an important role in several important pathways, including the synthesis of proteins, the production of creatine phosphate, needed to produce ATP, and the synthesis of nitric oxide, a secondary messenger involved in blood flow
L-arginine has been found to affect levels of a number of immune modulators and cell adhesion molecules.* This coupled with effects on inflammatory balance and tissue generation make it understandable how arginine can be an important supporter of normal healing.* It appears that tissue injury, particularly of the skin, causes an increase in arginine oxidation and can deplete reserves.
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