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creatine

American  
[kree-uh-teen, -tin] / ˈkri əˌtin, -tɪn /

noun

Biochemistry.
  1. an amino acid, C 4 H 9 N 3 O 2 , that is a constituent of the muscles of vertebrates and is phosphorylated to store energy used for muscular contraction.


creatine British  
/ -tɪn, ˈkriːətɪn, ˈkriːəˌtiːn /

noun

  1. an important metabolite involved in many biochemical reactions and present in many types of living cells

"Collins English Dictionary — Complete & Unabridged" 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012

creatine Scientific  
/ krēə-tēn′,-tĭn /
  1. A nitrogenous organic acid that is found in the muscle tissue of vertebrates, mainly combined with phosphorus, and that supplies energy for muscle contraction. Chemical formula: C 4 H 9 N 3 O 2 .


Etymology

Origin of creatine

First recorded in 1830–40; creat- (from Greek kreat-, stem of kréas “flesh”) + -ine 2 ( def. )

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Example Sentences

Examples are provided to illustrate real-world usage of words in context. Any opinions expressed do not reflect the views of Dictionary.com.

He’s also endorsed drinking raw milk, cutting added sugar and consuming more creatine, which is a natural compound that our muscles use as a source of energy.

From Salon • May 23, 2026

"With sufficient justification, appropriate dosage form, and dosing regimen, creatine may eventually be recognized as an over-the-counter therapeutic agent rather than merely a dietary supplement."

From Science Daily • May 4, 2026

Research shows that it increases creatine and phosphocreatine levels in muscle, which improves the body's ability to regenerate ATP during short bursts of high intensity activity.

From Science Daily • May 4, 2026

From helping cells produce energy to its possible role in treating certain health conditions, creatine has become an increasingly important focus of research.

From Science Daily • May 4, 2026

Creatinine is produced from creatine with great facility; it exists in urine.

From The Chemistry of Food and Nutrition by Duncan, A. W.

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