Glutamine (abbreviated as Gln or Q) is one of the 20 amino acids encoded by the standard genetic code. Its side chain is an amide formed by replacing the side-chain hydroxyl of glutamic acid with an amine functional group. It can therefore be considered the amide of glutamic acid. Its codons are CAA and CAG. Recent studies have proven its effectiveness in anabolic muscle growth from prolonged consumption.
Glutamine is the most abundant naturally occurring, non-essential amino acid in the human body and one of the few amino acids which directly crosses the blood-brain barrier In the body it is found circulating in the blood as well as stored in the skeletal muscles. It becomes conditionally essential requiring intake from food or supplements in states of illness or injury.
Dietary sources of L-glutamine include beef, chicken, fish, eggs, milk, dairy products, wheat, cabbage, beets, beans, spinach, and parsley. Small amounts of free L-glutamine are also found in vegetable juices and fermented foods, such as miso
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