The use of amino acids and peptides in agriculture is widespread across the globe and are being used for several decades. All plants like any other body need certain components to its growth besides the soil, sun, rain and air. The basic component of living cells are proteins, their basic units, the amino acids.


Proteins are made up of amino acid sequences. Plants synthesize amino acids from primary elements, carbon and oxygen obtained from the air and hydrogen from water in the soil, forming carbohydrates through photosynthesis, which are combined nitrogen to get plants off the ground.

By applying an amino acid, we are saving the energy that the plant needs to synthesize itself. This energy then becomes available for use in the many biochemical processes aimed at increasing production.

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Free amino acids: Are the amino acids found as individual monomers. They are not linked to any other. By having a lower molecular weight, the plant can absorb them faster.



Peptides: When two or more amino acids are linked together (via a peptide bond type), a peptide is formed.

Protein: The union of different polypeptide chains forms a protein. The building blocks of proteins are amino acids linked in a sequence characteristic of each type of protein.


“En nutrición vegetal los aminoácidos que más nos interesan son
los Aminoácidos Libres y los Péptidos de bajo peso molecular”

What are the differences between L-amino acids and D-amino acids?

All amino acids are L or D amino acids, depending on the spatial arrangement of the groups bonded to the asymmetric carbon.

The properties of amino acids change depending on the spatial distribution, and all amino acids are either L or D.
Only L-amino acids are part of the proteins used by plants, and only L-amino acids are active in plant metabolism.

Only L-amino acids are assimilated by plants. D-amino acids are not recognized by enzymes and therefore do not participate in protein synthesis.

Manos aminoacidos

How are amino acids obtained?

Synthesis: There are some methods of artificial amino acid synthesis, with the disadvantage that the same amount of L and D amino acids are produced. This is an expensive process..
Acid or Alkaline Hydrolysis: The process by which an acid or alkaline compound is used to break the bonds in proteins and peptides.
Controlled acidic or alkaline extractive hydrolysis: The process where very dilute solutions of acids or alkalis are used to extract amino acid more slowly, but fewer amino acids and beneficial elements for plants are produced.
Enzymatic hydrolysis: A hydrolysis process by specific enzymes that break the peptide bonds within the protein’s amino acid chain.

What are the results of using Herovital®?

1. Resistance to stress

tomateStress, such as high temperatures, low humidity, frost, a pest attack, hailstorms, floods, disease or phytotoxic effects by the application of pesticides, has a negative effect on plant metabolism with a corresponding reduction in quality and quantity during harvest.

The application of amino acids before, during and after stress conditions provides plants with amino acids that are directly related to the physiological stress, thus having an effect of prevention and recovery. This also frees plant toxins that accumulate during the period of stress.

2. Chelating effect
naranjaAmino acids have a chelating effect for micronutrients. When applied together with these, absorption and transportation of micronutrients inside the plant is easier.
This effect is due to chelation and membrane permeability. For example, L-glycine and L-glutamic amino acids are known to be very effective chelating agents.
3. Effect of photosynthesis
hojaPhotosynthesis is a plant’s most metabolically important pathway. A low rate of photosynthesis due to any kind of stress means slow growth and eventually death of the plant. Chlorophyll is the green pigment that gives color to the leaves and is responsible for the collection of solar energy.

Amino acids such as glycine and glutamic acid help to increase the concentration of chlorophyll in plants.

4. Action on stomata

manzanaStomata are cellular structures that control the water balance of plants, the absorption of macro and micro nutrients and the absorption of gases. The stomatal opening is controlled by external factors (light, humidity, temperature and salt concentration) and internal factors such as the concentration of amino acids.

The stomata close when light and humidity are low and the temperature and salt concentration are high. When stomata close, photosynthesis and transpiration are reduced (low absorption of macro and micronutrients) and respiration is increased (destruction of carbohydrates), stopping the growth of the plant. L-glutamic amino acid acts as an osmotic agent in the cytoplasm of protective cells, which encourages the stomata to open.

5. Triggers phyto hormones

Amino acids are precursors or activators of phytohormones and growth substances. For example, L-methionine is a precursor to ethylene and other growth factors; L-tryptophan is a precursor for the synthesis of auxin.

The amino acid L-arginine induces the synthesis of hormones associated with flowers and fruits.

6. Pollination and fruit formation

Pollination is the transportation of pollen to the pistil to make fertilization and fruit formation possible.

L-proline helps pollen fertility, and L-lysine, L-methionine and L-glutamic acid are amino acids essential for pollination. These amino acids increase pollen germination and pollen tube length.

7. Balance in the soil flora
The balance of the microbial flora of agricultural land is a basic factor for good mineralization of organic matter and also a good structure and fertility around the roots. L-methionine is a precursor to growth factors that stabilize cellular membranes of the microbial flora.

¿Cuándo hay que utilizar Herovital®?

El ahorro de energía que nos supone el uso de aminoácidos nos puede ser muy útil para utilizarla en las etapas críticas como son:

  • En el arranque posterior al reposo vegetativo.
  • En los estadios de formación de flores y diferenciación de yemas.
  • En el cuajado y maduración del fruto.
  • Y sobre todo cuando las plantas están estresadas por factores externos o medioambientales como:
    • Carencias nutricionales.
    • Desequilibrios hídricos.
    • Sequías.
    • Bajas temperaturas.
    • Heladas o granizadas.
    • Aplicación de herbicidas de post-emergencia.
    • En el trasplante o tras injertar.
    • Fitotoxicidades causadas por usos incorrectos de fitosanitarios.
    • Enfermedades fúngicas o víricas.

¿Qué beneficios aporta el uso Herovital® en las cosechas?

En general, los beneficios obtenidos por la aplicación de Herovital® son:

  • Estimulación de la floración.
  • Mejor cuajado de frutos.
  • Mayor precocidad, tamaño y coloración de frutos.
  • Homogeneización de la maduración de los frutos.
  • Mayor riqueza en azúcar.
  • Mayor riqueza vitamínica.
  • Plantas mas resistentes a heladas.

¿Cómo se incorpora Herovital® a las plantas?

Los aminoácidos son aprovechados vía foliar a través de las estomas de la planta.


También vía radicular cuando son incorporados al suelo mejorando la microflora y facilitando la asimilación de nutrientes.


Herovital® puede ser aplicado mediante tratamientos radiculares y foliares, aprovechando al mismo tiempo su mezcla con los herbicidas de post-emergencia o con insecticidas, fungicidas u otros productos de protección de cultivos, así como fertilizantes foliares.


HEROVITAL la mejor vitamina para sus frutos

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