Eggs vs L-arginin pills

[NRA]

Eggs contains l-arginine right?

How many eggs a day do you have to eat to get the same amount of l-arginine as taking l-arginine pills (1000-2000mg) daily?

Thanks in advance!

 

[Asanon]

The arginine content of an egg averages as 4.92% of the combined proteins.

If you take a large egg example at 6300 miligrams of protein, then a 4.92% arginine component of that, as compared to a 1,000 mg tab of arginine, would be 310 miligrams per egg, or 3.23 eggs per gram.

I don't believe these figures take potential denaturing into account, which is to say ... they're probably for a raw egg.

And being a food-bound nutrient could blunt its effects.

... and a gram of arginine isn't going to do much.

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[goldmember]

It would take a lot to denature an amino acid. 'Denature' typically refers to changing the native conformation of a protein, ie. breaking disulfide bridges and weak hydrogen bonds. You would have to subject an amino acid to some pretty frickin' intense conditions to decompose it.

 

[Asanon]

It would take a lot to denature an amino acid

Yeah, ... like the production of reactive intermediates (reducing agents) during the cooking process.

(Or racemization from L to D, or catalysis from metal ions or reactive intermediates, or photolysis in other cases, and whatever else would make a complete list of this.)

I see where you're coming from, but if you'll re-read, I didn't say that 'heat' did it. But it would play a part. As the temps go up, things become more energetic (well, generally, there's some cavity qed that can defeat that - but not in the average kitchen rofl ) and their reaction-velocity increases for interaction with any nearby agent.

I'm not implying the arginine is decimated or anything, just that the figures quoted were likely from the most-simple state of the most-average egg. It wouldn't make sense to alter the baseline in some random way (various time under various heat in various containers and resultant agents) and present that as a scientific table of the contents of an egg, assuming someone else would cook it the same way in review.

(Actually I thought if anyone was going to jump me for that post, it'd have been for my math - which I did in my head while exhausted.)

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[goldmember]

(Actually I thought if anyone was going to jump me for that post, it'd have been for my math - which I did in my head while exhausted.)

Nobody is jumping you buddy. Let's just agree to disagree.

I still think most of the amino acids are fully intact following cooking. After all, the pH conditions of the stomach are much more harsh conditions than cooking. This causes no decomposition or racemization to any appreciable degree (to my knowledge).

 

[skirmish]

Not to sound stupid, but what is l-arginine?

 

[goldmember]

Not to sound stupid, but what is l-arginine?

amino acid.