Scientists find amino acid with promising anti-diabetic effects : NAPSR Reports

WASHINGTON - Sept. 10, 2013 - PRLog -- New experiments conducted by researchers from the University of Copenhagen (Denmark) show that the amino acid arginine - found in a wide variety of foods such as salmon, eggs and nuts - greatly improves the body's ability to metabolise glucose. Arginine stimulates a hormone linked to the treatment of type 2 diabetes, and works just as well as several established drugs on the market. The research findings have just been published in the scientific journal Endocrinology.

More than 371 million people worldwide suffer from diabetes, of whom 90% are affected by lifestyle-related diabetes mellitus type 2 (type 2 diabetes). In new experiments, researchers from the University of Copenhagen working in collaboration with a research group at the University of Cincinnati, USA, have demonstrated that the amino acid arginine improves glucose metabolism significantly in both lean (insulin-sensitive) and obese (insulin-resistant) mice.

To test the effect of the amino acid arginine, researchers subjected lean and obese animal models to a so-called glucose tolerance test, which measures the body’s ability to remove glucose from the blood over time.

The research findings were recently published in the American scientific journal Endocrinology under the heading Oral l-arginine Stimulates GLP-1 Secretion to Improve Glucose Tolerance in Male Mice.

Researchers have known for many years that the amino acid arginine is important for the body’s ability to secrete insulin. However, the latest findings show that it is an indirect process. The process is actually controlled by arginine’s ability to secrete the intestinal hormone GLP-1, which subsequently affects insulin secretion.

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