L-Glutamine is a proteinogenic amino acid. Although it is a non-essential amino acid, it is sometimes referred to as conditionally essential for specific conditions that the adequate amounts cannot be synthesized. L-Glutamine is stable when crystallized, but unstable when dissolved in water.
Foodstuffs such as meat (beef, chicken), milk, cheese and egg yolks contain high L-glutamine. L-Glutamine is also the most abundant amino acid contained in the human body, especially in the muscles. L-Glutamine is biosynthesized from glutamic acid and ammonia. It is similarly broken down into glutamic acid and ammonia. By strengthening the mucous membrane of the stomach.

  • “Promoting secretion of growth hormones.” (Welbourne TC. Am J Clin Nutr. 1995;61(5):1058-61.)
  • “Promoting repair of the mucous membrane of the mouth.” (Huang EY, et al., Int J Rad Oncol Biol Phys. 2000;46(3):535-9, Cynober L, et al., J Am Coll Nutr. 1990;9(1):2-12.)
  • “Improving functions of the immune system.” (Yoshida S, et al., Ann Surg. 1998;227(4):485-91, Castell LM, et al., Eur J Appl Physiol Occup Physiol. 1996;73(5):488-90, Ziegler TR, et al., Ann Int Med. 1992;116(10):821-8.)

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