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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  
/ ˈkriːətɪn, ˈkriːəˌtiːn, -tɪn /

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  
/ krē′ə-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.

See Examples For:

The findings add to decades of research investigating creatine for purposes beyond athletic performance.

From Science Daily ● Sep. 30, 2026

New findings from Texas A&M University suggest creatine may be particularly useful in middle age, when preserving muscle becomes increasingly important.

From Science Daily ● Sep. 30, 2026

According to the researchers, this is the first study to show that adding creatine to an exercise and diet-induced weight-loss program can reduce body fat percentage more than exercise and diet alone.

From Science Daily ● Sep. 30, 2026

During the 1992 Barcelona Games, investigative reporter Doug Gillon had learned of a 'secret trial' involving British athletes and seen a box of their Ergomax C150 – effervescent creatine tablets.

From BBC ● Aug. 20, 2026

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

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

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