Arginine is an amino acid that can be found in many foods. It was first isolated by scientists in the second half of the 19th century, and the most common form is L-arginine.
L-arginine is an amino acid naturally found in red meat, poultry, fish, and dairy.      It is necessary for making proteins and is commonly used for circulation.
L-arginine is converted into nitric oxide to improve the blood flow,  and it promotes healthy kidney function, aides in disposal of toxins in body.
People use L-arginine in supplements and use it for chest pain and various blow flow issues, erectile dysfunction, high blood pressure during pregnancy, and a serious disease in premature infants called necrotizing enterocolitis (NEC).

• Appearance: White or almost white crystal, crystalline powder or colorless crystals
• Solubility: Easily soluble in water, slightly soluble in ethanol and acetone, insoluble in arther.
• Stability: Stable. Incompatible with strong oxidizing agents.