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Arginine

Arginine structure

Overview​

Arginine is a conditionally essential amino acid that supports nitric oxide production and endogenous creatine synthesis. Along with glycine and methionine, arginine contributes to creatine-pathway substrate supply, while nitric oxide signaling supports vascular tone and cerebral blood-flow regulation.

Food context matters: arginine-rich foods are mainly high-protein animal foods and selected plant proteins (especially seeds, soy foods, and lupin beans), not trace-presence foods. Nori contains arginine but is typically consumed in small portions and is not a high practical source compared with meats, fish, or dense plant proteins.

Top Food Sources (Practical)​

Minor contributor​

  • Nori (contains arginine but is usually consumed in small portions)

Recipes​

no recipes found

Foods​

3 foods containing this substance

Lupin Beans

High-protein legume with strong arginine and lysine density

Nori

Red seaweed providing iodine and amino acid precursors for creatine synthesis

Watermelon

Hydrating fruit contributing citrulline within an arginine-nitric oxide network context

Biological Mechanisms and Implications​

No biological targets found for substance: Arginine

References​

  • Arginine is a precursor for creatine synthesis (along with glycine and methionine); creatine supports ATP recycling via the phosphocreatine system in neurons.
  • Arginine is a precursor for nitric oxide synthesis, supporting vascular function and cerebral blood-flow context.
  • Practical dietary arginine supply is dominated by high-protein animal foods and dense plant proteins (seeds, soy foods, legumes), while trace-presence foods such as nori contribute less at typical servings.