CAS No.56-89-3

L-Cysteine is an amino acid and one of the eight essential amino acids. L-Cysteine usually exists in crystalline form, colorless or white, and can be dissolved in water.

L-Cysteine has important physiological functions in living organisms. It is one of the key components for synthesizing proteins and maintaining protein structure. L-Cysteine also participates in redox reactions in the body and provides anti free radical functions, thereby helping to maintain normal cellular function and physiological balance.

L-Cysteine has a wide range of applications.

The preparation of L-cysteine can be carried out through microbial fermentation. Generally speaking, cysteine producing strains are cultured using suspension cell culture or solid culture methods, and after fermentation and extraction steps, L-cysteine products are obtained.

When using L-cysteine, relevant safety procedures should be followed. Avoid direct contact with skin and eyes. If accidentally touched, rinse with plenty of water. The dosage and operating conditions should be strictly controlled according to the product manual to ensure safe use.