L-Citrulline Now GRAS for Food, Beverage

March 24, 2014
Nutritional Outlook, Nutritional Outlook Vol. 17 No. 3, Volume 17, Issue 3

By increasing nitric oxide production, L-citrulline helps promote vascular dilation and healthy blood circulation.

Kyowa Hakko USA’s (New York City) L-citrulline can now be used in food and beverages. The company has self-affirmed the amino acid as Generally Recognized as Safe.

By increasing nitric oxide production, L-citrulline helps promote vascular dilation and healthy blood circulation. It is converted to L-arginine and nitric oxide in the body. Additionally, L-citrulline helps relieve muscular fatigue by eliminating ammonia, the company says. Other possible benefits include antioxidant activity and heart protection.

As a food ingredient-backed by Kyowa Hakko’s quality seal-L-citrulline is deemed safe for use at a dose of up to 275 mg/serving and up to a maximum of 2000 mg/day. It can be used in beverages and beverage bases, grain products and pastas, milk products, and more.

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