Compound Monograph
L-Canavanine
L-Canavanine is a toxic non-protein amino acid found in many legumes, where it acts as a chemical defense by mimicking arginine.
Sources · 4
Where Does It Come From?
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.
Concentration
Content by Source
Concentrations not reported. No percent-dry-weight or mg/g figures have been published for this compound in its source plants.
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.
