L-Valine: The Essential Amino Acid for Health and Performance
Discover the vital role of L-Valine (CAS 72-18-4) in your body, from building proteins to fueling athletic endeavors. Learn why this essential amino acid is a cornerstone of good health and performance.
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L-Valine
As a leading supplier in China, we provide high-quality L-Valine, an essential amino acid critical for various physiological processes. Its importance in protein synthesis and muscle metabolism makes it a sought-after ingredient for nutritional supplements and pharmaceuticals. Our commitment as a manufacturer in China ensures consistent purity and supply.
- Understand the benefits of essential amino acid L-Valine for overall health and metabolic functions.
- Explore how L-Valine for muscle growth contributes to athletic performance and recovery.
- Learn about its role in protein synthesis amino acid pathways within the body.
- Discover the advantages of branched-chain amino acid benefits for energy and repair.
Key Advantages of Incorporating L-Valine
Supports Muscle Health
L-Valine is a critical component of branched-chain amino acid benefits, directly aiding in muscle protein synthesis and helping to prevent muscle breakdown, which is vital for athletes.
Essential for Protein Synthesis
As a protein synthesis amino acid, L-Valine is indispensable for building and repairing tissues throughout the body, contributing to overall growth and maintenance.
Energy Metabolism Support
L-Valine serves as an important energy fuel, particularly during physical exertion, making it a key ingredient in nutritional supplements for athletes.
Key Applications
Nutritional Supplementation
L-Valine for muscle growth and recovery is widely used in sports nutrition products to enhance athletic performance and aid in post-exercise recovery.
Pharmaceutical Industry
Its role as an essential amino acid makes it a valuable ingredient in pharmaceutical preparations, including amino acid infusions and treatments for certain medical conditions.
Food Industry
L-Valine functions as a food additive to improve flavor and nutritional content, commonly found in baked goods and savory products.
Biochemical Research
Used in laboratories for biochemical research, tissue culture media preparation, and as a reference standard in analytical chemistry.