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Restrict the search for
l-glutamine
to a specific field?
Status:
Possibly Marketed Outside US
Source:
ACERBINE by Scheele, C.W.
Source URL:
First approved in 2012
Source:
21 CFR 352
Source URL:
Class (Stereo):
CHEMICAL (ABSOLUTE)
Conditions:
L-Malic acid is a tart-tasting organic dicarboxylic acid that plays a role in many sour or tart foods. L-Malic acid is the naturally occurring form, whereas a mixture of L- and D-malic acid is produced synthetically. In humans, L-malic acid is both derived from food sources and synthesized in the body through the citric acid cycle or Krebs cycle which takes place in the mitochondria. L-Malate's importance to the production of energy in the body during both aerobic and anaerobic conditions is well established. Under aerobic conditions, the oxidation of L-malate to oxaloacetate provides reducing equivalents to the mitochondria through the malate-aspartate redox shuttle. During anaerobic conditions, where a buildup of excess of reducing equivalents inhibits glycolysis, L-malic acid's simultaneous reduction to succinate and oxidation to oxaloacetate is capable of removing the accumulating reducing equivalents. This allows L-malic acid to reverse hypoxia's inhibition of glycolysis and energy production. In studies on rats it has been found that only tissue malate is depleted following exhaustive physical activity. Notably, the administration of malic acid to rats has been shown to elevate mitochondrial malate and increase mitochondrial respiration and energy production. L-Malic acid is the source of extreme tartness in United States-produced confectionery, the so-called extreme candy. It is also used with or in place of the less sour citric acid in sour sweets. These sweets are sometimes labeled with a warning stating that excessive consumption can cause irritation of the mouth. The quantitative determination of L-malic acid is especially important in the manufacture of wine, beer, bread, fruit and vegetable products, as well as in cosmetics and pharmaceuticals. It is one of the most important fruit acids, and has the highest concentration of all acids in wine. In the wine industry, the level of L-malic acid is monitored, along with L-lactic acid, during malolactic fermentation. Malic acid is approved for use as a food additive in the EU, US and Australia and New Zealand. Malic acid, when added to food products, is denoted by E number E296.
Status:
Possibly Marketed Outside US
Source:
Lipovite by Perdido Key Health And Wellness Inc
Source URL:
First approved in 2012
Source:
SPAI-SONSPROLAC-VIT by SPAI-SONS PHARMACEUTICAL INTERNATIONAL COSMETICS
Source URL:
Class (Stereo):
CHEMICAL (ABSOLUTE)
Citrulline (name derived from citrullus, the Latin word for watermelon, from which it was first isolated) is an amino acid. It is made from ornithine and carbamoyl phosphate in one of the central reactions in the urea cycle. It is also produced from arginine as a by-product of the reaction catalyzed by nitric oxide synthase (NOS) family. Citrulline supplements have been claimed to promote energy levels, stimulate the immune system and help detoxify ammonia (a cell toxin). Citrulline is not involved in protein synthesis. Several pharmacokinetic studies have confirmed that citrulline is efficiently absorbed when administered orally. Oral citrulline could be used to deliver arginine to the systemic circulation or as a protein anabolic agent in specific clinical situations (for example in case of malnourishment), because recent data have suggested that citrulline, although not a component of proteins, stimulates protein synthesis in skeletal muscle through the mammalian target of rapamycin signaling pathway. Citrulline is converted to L-arginine by argininosuccinate synthase. L-arginine is in turn responsible for citrulline's therapeutic effects. Many of L-arginine's activities, including its possible anti-atherogenic actions, may be accounted for by its role as the precursor to nitric oxide (NO).
Status:
Possibly Marketed Outside US
Source:
NCT00955955: Phase 4 Interventional Completed Depression
(2009)
Source URL:
First approved in 2012
Source:
vitaMedMD One Rx by vitaMedMD
Source URL:
Class (Stereo):
CHEMICAL (EPIMERIC)
Targets:
Methylenetetrahydrofolate reductase (MTHFR) is an enzyme required for the formation of 5-methyltetrahydrofolate (5-MTHF), a form of folate able to cross the blood-brain barrier and which is necessary as a substrate for the remethylation of homocysteine to methionine by methionine synthase. Patients with severe MTHFR deficiency cannot make 5-MTHF and have extremely low levels in the CSF. Only treatment with oral 5-MTHF given as calcium mefolinate resulted in an increase in CSF 5-MTHF.
Status:
Possibly Marketed Outside US
Source:
21 CFR 333D
(2013)
Source URL:
First approved in 2012
Source:
21 CFR 352
Source URL:
Class (Stereo):
CHEMICAL (ABSOLUTE)
Status:
Possibly Marketed Outside US
Source:
BRIGHTENING DYNAMICS TRAVELING KIT JAFRA
Source URL:
First approved in 2012
Source:
21 CFR 333A
Source URL:
Class (Stereo):
CHEMICAL (ABSOLUTE)
Conditions:
LAUROYL GLUTAMIC ACID is a small molecule organic gelator used to increase the solubility of poorly soluble compounds.
Status:
Possibly Marketed Outside US
Source:
BRIGHTENING DYNAMICS TRAVELING KIT JAFRA
Source URL:
First approved in 2012
Source:
21 CFR 333A
Source URL:
Class (Stereo):
CHEMICAL (ABSOLUTE)
Conditions:
LAUROYL GLUTAMIC ACID is a small molecule organic gelator used to increase the solubility of poorly soluble compounds.
Status:
Possibly Marketed Outside US
Source:
21 CFR 348
(2012)
Source URL:
First approved in 2012
Source:
21 CFR 348
Source URL:
Class (Stereo):
CHEMICAL (ABSOLUTE)
Status:
Possibly Marketed Outside US
Source:
ACERBINE by Scheele, C.W.
Source URL:
First approved in 2012
Source:
21 CFR 352
Source URL:
Class (Stereo):
CHEMICAL (ABSOLUTE)
Conditions:
L-Malic acid is a tart-tasting organic dicarboxylic acid that plays a role in many sour or tart foods. L-Malic acid is the naturally occurring form, whereas a mixture of L- and D-malic acid is produced synthetically. In humans, L-malic acid is both derived from food sources and synthesized in the body through the citric acid cycle or Krebs cycle which takes place in the mitochondria. L-Malate's importance to the production of energy in the body during both aerobic and anaerobic conditions is well established. Under aerobic conditions, the oxidation of L-malate to oxaloacetate provides reducing equivalents to the mitochondria through the malate-aspartate redox shuttle. During anaerobic conditions, where a buildup of excess of reducing equivalents inhibits glycolysis, L-malic acid's simultaneous reduction to succinate and oxidation to oxaloacetate is capable of removing the accumulating reducing equivalents. This allows L-malic acid to reverse hypoxia's inhibition of glycolysis and energy production. In studies on rats it has been found that only tissue malate is depleted following exhaustive physical activity. Notably, the administration of malic acid to rats has been shown to elevate mitochondrial malate and increase mitochondrial respiration and energy production. L-Malic acid is the source of extreme tartness in United States-produced confectionery, the so-called extreme candy. It is also used with or in place of the less sour citric acid in sour sweets. These sweets are sometimes labeled with a warning stating that excessive consumption can cause irritation of the mouth. The quantitative determination of L-malic acid is especially important in the manufacture of wine, beer, bread, fruit and vegetable products, as well as in cosmetics and pharmaceuticals. It is one of the most important fruit acids, and has the highest concentration of all acids in wine. In the wine industry, the level of L-malic acid is monitored, along with L-lactic acid, during malolactic fermentation. Malic acid is approved for use as a food additive in the EU, US and Australia and New Zealand. Malic acid, when added to food products, is denoted by E number E296.
Status:
Possibly Marketed Outside US
Source:
NCT00955955: Phase 4 Interventional Completed Depression
(2009)
Source URL:
First approved in 2012
Source:
vitaMedMD One Rx by vitaMedMD
Source URL:
Class (Stereo):
CHEMICAL (EPIMERIC)
Targets:
Methylenetetrahydrofolate reductase (MTHFR) is an enzyme required for the formation of 5-methyltetrahydrofolate (5-MTHF), a form of folate able to cross the blood-brain barrier and which is necessary as a substrate for the remethylation of homocysteine to methionine by methionine synthase. Patients with severe MTHFR deficiency cannot make 5-MTHF and have extremely low levels in the CSF. Only treatment with oral 5-MTHF given as calcium mefolinate resulted in an increase in CSF 5-MTHF.
Status:
Possibly Marketed Outside US
First approved in 2011
Source:
EnBrace HR by Jaymac Pharma
Source URL:
Class (Stereo):
CHEMICAL (ABSOLUTE)
Magnesium L-Threonate (MgT) is the most appropriate Mg salt that strengthens the cholinergic system and improves brain-related functions. It is used to improve memory, assist with sleep, and to enhance overall cognitive function. Mg, an intracellular cofactor for many enzymes, is a modulator of the N-methyl-D-aspartate (NMDA) receptor that is involved in memory function and depression. Experiments on rodents have shown that oral magnesium-L-Threonate also prevents neuropathic pain induced by chemotherapy.
