File:Creatinine-tautomerism-2D-skeletal.svg · Wikimedia Commons · See Wikimedia Commons
Kreatin
Sign in to saveAlso known as (α-methylguanido)acetic acid, N-(aminoiminomethyl)-N-methylglycine, Methylglycocyamine, N-Amidinosarcosine, N-Carbamimidoyl-N-methylglycine, (N-methylcarbamimidamido)acetic acid, alpha-Methylguanidino acetic acid
organische Verbindung, die an der Versorgung von Muskelzellen mit Energie beteiligt ist und zu Kreatinin abgebaut wird
OverviewAI-generated
Creatine is a chemical compound with the formula C₄H₉N₃O₂. Its IUPAC name is 2-[carbamimidoyl(methyl)amino]acetic acid. The substance has a mass of 131.069 and a weight of 131.13. It possesses a charge of 0, an xlogp of -1.2, and a tpsa of 90.4. The molecule contains three hydrogen bond donors and three hydrogen bond acceptors.
In food products, creatine is categorized with a nutriscore of a and a nova classification of 4. Nutritional data for these products indicates an energy value of 21 kcal, 0 fat, 0.6 carbohydrates, 0.2 sugars, 0 fiber, 4.3 proteins, and 0.04 salt. There are seven products listed in this category.
The term creatine appears in 72,188 PubMed records. Additionally, the subject is referenced by 486 other encyclopedia articles.
Synthesized by Vinony from 29 facts across 5 sources: Wikidata, PubChem, PubMed, Openfoodfacts, Vinony graph. Generated from structured data (not the Wikipedia text) and checked against those facts — may still contain errors.
Chemical data
- Formula
- C4H9N3O2
- Molecular weight
- 131.13 g/mol
- IUPAC name
- 2-[carbamimidoyl(methyl)amino]acetic acid
- SMILES
- CN(CC(=O)O)C(=N)N
- InChIKey
- CVSVTCORWBXHQV-UHFFFAOYSA-N
- XLogP
- -1.2
- Polar surface area
- 90.4 Ų
- H-bond donors
- 3
- H-bond acceptors
- 3
- Formal charge
- 0
via PubChem
Drug data · ChEMBL
- Max clinical phase
- Phase 3
- Molecule type
- Small molecule
- Indications
- ulcerative colitis, muscular disease, chronic fatigue syndrome, sarcopenia
via ChEMBL · EBI
Nutrition · Open Food Facts
Typical values per 100 g · averaged across 7 products
- Energy
- 21 kcal
- Fat
- 0 g
- — of which saturates
- 0 g
- Carbohydrates
- 0.6 g
- — of which sugars
- 0.2 g
- Fibre
- 0 g
- Protein
- 4.3 g
- Salt
- 0.04 g
via Open Food Facts · ODbL
Research
72,188 papers- Common questions and misconceptions about creatine supplementation: what does the scientific evidence really show?ReviewJournal of the International Society of Sports Nutrition · 2021Antonio J, Candow DG, Forbes SC et al.DOI: 10.1186/s12970-021-00412-w
- Creatine in Health and Disease.Nutrients · 2021Kreider RB, Stout JRDOI: 10.3390/nu13020447
- Effects of Creatine Supplementation on Brain Function and Health.ReviewNutrients · 2022Forbes SC, Cordingley DM, Cornish SM et al.DOI: 10.3390/nu14050921
- Creatine Use in Sports.ReviewSports health · 2018Butts J, Jacobs B, Silvis MDOI: 10.1177/1941738117737248
- "Heads Up" for Creatine Supplementation and its Potential Applications for Brain Health and Function.ReviewSports medicine (Auckland, N.Z.) · 2023Candow DG, Forbes SC, Ostojic SM et al.DOI: 10.1007/s40279-023-01870-9
- Creatine and multiple sclerosis.ReviewNutritional neuroscience · 2022Ostojic SMDOI: 10.1080/1028415X.2020.1819108
- The two sides of creatine in cancer.ReviewTrends in cell biology · 2022Zhang L, Bu PDOI: 10.1016/j.tcb.2021.11.004
- Creatine supplementation and endurance performance: surges and sprints to win the race.ReviewJournal of the International Society of Sports Nutrition · 2023Forbes SC, Candow DG, Neto JHF et al.DOI: 10.1080/15502783.2023.2204071
via PubMed
Wikidata facts
- Subclass of
- amino acid
- Has part
- carbon
- Mass
- 131.069
- Has use
- bodybuilding supplement
Show 6 more facts
- found in taxon
- soybean
- Commons category
- Creatine
- chemical formula
- C₄H₉N₃O₂
- canonical SMILES
- CN(CC(=O)O)C(=N)N
- different from
- creatinine
- has characteristic
- bitterness
Sources (10)
via Wikidata · CC0
Article · Deutsch
Kreatin oder Creatin (von griechisch κρέας kreas, deutsch ‚Fleisch‘) ist ein Stoff, der in Wirbeltieren u. a. zur Versorgung der Muskeln mit Energie beiträgt. Kreatin wird in der Niere, der Leber und in der Bauchspeicheldrüse synthetisiert, leitet sich formal von den Aminosäuren Glycin, Arginin und Methionin ab und ist zu ca. 90 % im Skelettmuskel vorhanden. Kreatin wurde 1832 von Eugène Chevreul als Bestandteil der Fleischbrühe entdeckt. Der deutsche Chemiker Justus von Liebig wies Kreatin 1847 als Komponente im Fleisch verschiedener Säugetierarten nach.
Abstract from DBpedia / Wikipedia · CC BY-SA