L-Histidine

Name: L-Histidine
CAS:71-00-1

CP,USP, EP

GMP Manufacturer

ODMF, AIP and FDF

English name: L-Histidine

CAS number: 71-00-1

EINECS number: 200-745-3

Molecular weight: 155.15

Melting point: 282 º C

Water solubility: 41.6g/L (25 º C)

Property description: Colorless needle shaped or sheet-like crystals, softening at 277 ℃ and decomposing at 287 ℃. The solubility in water at 25 ℃ is 41.9g/L, very slightly soluble in alcohol, insoluble in ether and chloroform. Sweet taste. Melting point 282 ° C, specific rotation 12.4 ° (c=11,6NHCl)

Histidine is still one of the essential raw materials for the synthesis of some pharmaceutical intermediates.

It is known that the main metabolic pathways in organisms include deamination through histidine deaminase, formation of histamine through decarboxylase, and amino transfer reaction. Biosynthesis involves the formation of imidazolylglycerophosphate from the adenine portion of ATP and phosphoribosyl phosphate, followed by an amino conversion reaction.

L-histidine is a semi essential amino acid, L-cystine, L-arginine, L-leucine, compound amino acid powder, and cysteine is particularly important for the growth of infants, young children, and animals. It can be used as a biochemical reagent and drug, as well as a medication for treating heart disease, anemia, rheumatoid arthritis, and other conditions. [1] Histidine is present in bananas, grapes, meat, livestock, milk, and dairy products. In addition, histidine is also present in green vegetables, but in relatively small amounts