Creatinine, also known as creatine anhydride, is the final product of muscle metabolism, formed in the human body through the irreversible dehydration reaction of phosphocreatine. As a key indicator substance in the medical testing field, changes in its numerical values can accurately reflect the health status of human renal function.

In the pharmaceutical field, although creatinine itself is not an active ingredient directly used for treating diseases, it serves as an important raw material for drug research and development and a quality control indicator. When developing drugs to improve renal function or regulate metabolism, changes in creatinine levels are crucial for evaluating drug efficacy. Additionally, in some compound formulations, the stable presence of creatinine helps maintain the balance of the drug system and ensures pharmaceutical quality.

In the food industry, creatinine possesses unique nutritional value. It can participate in energy metabolism, rapidly providing energy during muscle contraction, which is why it is often added to sports nutrition foods to help athletes enhance endurance and improve athletic performance.

Creatinine can also be used as a flavor enhancer to add a rich and mellow taste to foods, widely applied in the processing of meat products, soups, and other food items to enhance product flavor and quality.

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