Canaline

l-Canaline
Names
	IUPAC name (2S)-2-Amino-4-aminooxy-butanoic acid
Identifiers
CAS Number	496-93-5 ;
3D model (JSmol)	Interactive image;
ChEBI	CHEBI:41401;
ChEMBL	ChEMBL1231652;
ChemSpider	390176;
DrugBank	DB02821;
KEGG	C08270;
PubChem CID	441443;
UNII	T7H2XP1ZNS ;
CompTox Dashboard (EPA)	DTXSID60197925 ;
	InChI InChI=1/C4H10N2O3/c5-3(4(7)8)1-2-9-6/h3H,1-2,5-6H2,(H,7,8)/t3-/m0/s1 Key: FQPGMQABJNQLLF-VKHMYHEABX;
	SMILES O=C(O)[C@@H](N)CCON;
Properties
Chemical formula	C4H10N2O3
Molar mass	134.135 g·mol−1
Density	1.298 g/mL
Melting point	213 °C
Boiling point	378.1 °C (712.6 °F; 651.2 K)
	Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). Infobox references

l-Canaline (IUPAC name 2-amino-4-(aminooxy)butyric acid)) is a non-proteinogenic amino acid. The compound is found in legumes that contain canavanine, from which it is produced by the action of arginase. The most common-used source for this amino acid is the jack bean, Canavalia ensiformis.