Creatine is a nitrogenous organic acid that occurs naturally in vertebrates and helps to supply energy to all cells in the body, primarily muscle. This is achieved by increasing the formation of adenosine triphosphate (ATP). Creatine was identified in 1832 when Michel Eugne Chevreul discovered it as a component of skeletal muscle, which he later named after the Greek word for meat, (kreas). In solution, creatine is in equilibrium with creatinine. Biosynthesis : (3g pure creatine per day is risk-free.) Creatine is naturally produced in the human body from amino acids primarily in the kidney and liver. It is transported in the blood for use by muscles. Approximately 95% of the human body's total creatine is located in skeletal muscle. Creatine is not an essential nutrient, as it is manufactured in the human body from L-arginine, glycine, and L-methionine. In humans and animals, approximately half of stored creatine originates from food (about 1 gday, mainly from meat). A study, involving 18 vegetarians and 24 non-vegetarians, on the effect of creatine in vegetarians showed that total creatine was significantly lower than in non-vegetarians. Since vegetables do not represent the primary source of creatine, vegetarians can be expected to show lower levels of directly derived muscle creatine. However, the subjects happened to show the same levels after using supplements. Etc
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