Creatine is one of the most popular sports supplements, often with her athletes begin their acquaintance with the world of sports nutrition. Modern food industry is aware of several sources of creatine:
red meat and fish (like tuna). For every kilogram of these products accounts for only 6 grams of creatine (i.e. content not more than 0.6%). In plant foods creatine even less. Low substance and high cost of raw materials make this an unacceptable method of artificial creatine, although historically it first;
sarcosine, a substance that artificially teaches from monochloroacetic acid and methylamine (in their interaction). It is noteworthy that sarcosine is a product of the breakdown of creatine (as well as caffeine and theobromine);
Cyanamid is a common drug used to treat alcoholism, is used in diabetes mellitus, cardiovascular disease and other ailments.
In addition to these sources for the synthesis of creatine, you can use various additional chemical compounds to produce different forms of creatine:
esters - chemical substances, the reaction products of carboxylic acids and alcohols (e.g. Creatine Ethyl Ester);
water - H2O (e.g., creatine monohydrate, where it accounts for 12% of the total weight, or dehydrated creatine, where it is not more than 6%);
alkali, to neutralize the acidic environment of the digestive system (kre-Alkalyn);
hydrochloride (Con-Creat);
phosphate;
malic acid, or malate (creatine malate);
thioctic acid etc.
Many of the recently created forms of creatine have not had time to confirm its effectiveness or ineffectiveness, and judgment about their high performance are purely hypothetical or promotional in nature.
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