L-Histidine Powder: Essential Amino Acid for Dietary Supplements & Health Applications
Discover the vital role of L-Histidine in health, from protein synthesis to therapeutic uses.
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L-Histidine Powder
L-Histidine is a crucial essential amino acid, presented as a white crystalline powder. It is fundamental for protein synthesis and is recognized as an important active pharmaceutical ingredient (API). Its applications extend to various health fields, including medical preparations for heart disease, anemia, and gastrointestinal disorders.
- Explore the benefits of L-histidine dietary supplements and how they contribute to overall health.
- Understand the chemical properties of L-histidine, including its CAS number 71-00-1, for precise application.
- Learn about the L-histidine chemical properties and its significance in synthesis material intermediates.
- Discover why sourcing bulk L-histidine powder is a key strategy for nutritional supplement manufacturers.
Key Advantages
Essential Nutrient
As an essential amino acid, L-Histidine must be obtained through diet or supplementation, playing a critical role in bodily functions. Learn about essential amino acid L-histidine uses.
Therapeutic Potential
L-Histidine is utilized in medical treatments for conditions such as heart disease and gastrointestinal ulcers, showcasing its significant therapeutic potential.
High Purity
Available in high purity, this L-histidine powder ensures efficacy and safety for dietary supplements and pharmaceutical applications.
Key Applications
Dietary Supplements
Widely used in dietary supplements to support overall health and well-being, providing essential amino acids for the body.
Pharmaceuticals
Serves as an active pharmaceutical ingredient (API) and in medical preparations for treating various health conditions.
Chemical Synthesis
Functions as a vital synthesis material intermediate in the chemical industry for creating complex compounds.
Food Industry
Incorporated as a food additive, contributing to the nutritional profile and functional properties of food products.