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Creatine: Difference between revisions
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'''Creatine''' (and its derivatives hydrochloride, malate, nitrate, et al.) is a [[chemical class::nitrogenous organic acid]] with [[psychoactive class::nootropic]] effects that occurs naturally within the body of vertebrates and in some foods such as meat, eggs, and fish. It was identified in 1832 when Michel Eugène Chevreul isolated it from the basified water-extract of skeletal muscle. He later named the crystallized precipitate after the Greek word for meat, κρέας (kreas). Early analysis showed that human blood is approximately 1% creatine. | '''Creatine''' (and its derivatives hydrochloride, malate, nitrate, et al.) is a [[chemical class::nitrogenous organic acid]] with [[psychoactive class::nootropic]] effects that occurs naturally within the body of vertebrates and in some foods such as meat, eggs, and fish. It was identified in 1832 when Michel Eugène Chevreul isolated it from the basified water-extract of skeletal muscle. He later named the crystallized precipitate after the Greek word for meat, κρέας (kreas). Early analysis showed that human blood is approximately 1% creatine. | ||