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.
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