Compound Monograph
L-Canavanine
L-Canavanine is a toxic non-protein amino acid found in many legumes, where it acts as a chemical defence by mimicking arginine.
Classification
L-Canavanine is a non-proteinogenic amino acid, part of the amino acids & proteins class. Amino acids, peptides, and proteins — including directly bioactive free amino acids and plant proteins.
Where Does It Come From? (4)
L-Canavanine is a naturally occurring non-proteinogenic amino acid, found in Bay bean, Jack bean, Alfalfa and 1 other source. It is flagged as toxic.
Research & Evidence
L-Canavanine is a non-proteinogenic amino acid produced by many legumes as a defensive compound and nitrogen store, especially in seeds. It is a structural analogue of arginine, and its toxicity arises largely because organisms can mistakenly incorporate it into proteins in place of arginine, producing dysfunctional proteins. It is found in jack bean, bay bean, alfalfa sprouts and related plants.
Toxicity & Safety
L-Canavanine is genuinely toxic and is best known for its biological effects: dietary canavanine, notably from alfalfa sprouts, has been linked to lupus-like and other immune disturbances in susceptible individuals and animals. People with autoimmune disease are often advised to limit alfalfa-sprout intake for this reason. It is not a compound to be deliberately concentrated or consumed in quantity.