A detailed investigation has been carried out on the effect of alloxan, alloxanic acid and ninhydrin on the rate of disappearance of alanine in buffered aqueous solution at pH 7 and on amino acids in blood both in vitro and in vivo. The results obtained indicate the possibility that the interaction of alloxan and tissue amino acids might have an important role in the diabetogenic effect of alloxan.
Received: 1976-6-3
Published Online: 2014-6-2
Published in Print: 1977-4-1
© 1946 – 2014: Verlag der Zeitschrift für Naturforschung
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