Content: 0.45 kg (€35.98* / 1 kg)
Content: 0.174 kg (€103.39* / 1 kg)
Content: 0.45 kg (€33.98* / 1 kg)
- f& Suitable for vegans
- 99 .9% pure, fermented and ultra-fine L-glutamine
- Intake of 5 g, twice a day
✓ suitable for vegans
✓ 99.9% pure, fermented and ultra-fine L-glutamine
✓ Take 5 g, twice a day
What actually is L-glutamine?
L-Glutamine is a proteinogenic, non-essential amino acid. ure. Non-essential means that it can be produced by the body itself. However, the body's own production is reduced in various conditions such as stress or illness. Therefore, supplementation with glutamine is also suitable in such situations.
L-Glutamine is closely related to glutamic acid, which are both known as amino acids one of the The main components and building blocks of proteins are. Both amino acids can be converted into each other. They also have important functions in human metabolism.
In human blood plasma, glutamine represents the highest proportion of all free amino acids at around 20%. The highest glutamine concentration in the body is found in muscles.
L-Glutamine does not occur freely in food, but only bound. Plant sources include soy and wheat.
How does L-glutamine work?
Glutamine has a variety of functions in the human organism.
L-Glutamine is an important component of glutathione. Together with the two amino acids cysteine and glycine, it is involved in its formation. Glutathione is an important antioxidant in the human body, it protects cells from oxidative stress and traps harmful free radicals. Glutamine therefore also plays an important role in immune defense.
The glutamine requirement is during physical training - especially among competitive athletes — increased, which is why supplementation of this amino acid is beneficial. After intensive workouts, the glutamine stores as well as the carbohydrate stores are empty. In order to quickly regain energy, the body needs glucose, which can be obtained from glutamine.
In addition, L-glutamine is considered the main energy carrier of the intestine and plays an important role in maintaining the intestinal barrier and in the impermeability of the intestinal mucosa (leaky-gut). Dosages of 20-30 g of L-glutamine per day are recommended.
When and how should L-glutamine be taken?
How much L-glutamine should you take?
We recommend taking 5 g of L-glutamine twice a day. The best time to take it is before or after training and before going to bed.
Are there any risks when taking it?
L-Glutamine is basically suitable for every athlete. However, supplementation should be discussed beforehand with the treating doctor. Particular care should be taken by pregnant and breastfeeding women as well as people with diabetes, epilepsy or reduced kidney function.
L-glutamine vs. glutamate
Also Glutamate is a natural amino acid that is formed during the metabolism of L-glutamine and plays an important role as neurotransmitter the transmission of sensory perceptions, movement control as well as learning and memory performance.However, it does have flavor enhancers that cause the so-called Chinese restaurant syndrome (headaches, stomachaches, feeling hot, etc.). little to do: This is isolated glutamate, which is chemically combined with various salts. So there is e.g. E.g. monosodium glutamate (E621), monopotassium glutamate (E622) or calcium diglutamate (E623). They are used in industrially processed foods to enhance the taste of the food and belong to the large group of food additives /p>
- Have We Enough Glutamine and How Does It Work? A Clinician’s View: https://www.karger.com/Article/FullText/334880
- Possible Links between Intestinal Permeablity and Food Processing: A Potential Therapeutic Niche for Glutamine: https:// www.ncbi.nlm.nih.gov/pmc/articles/PMC2898551/
- Nutrition and Immunology: https://www .ernaehrungs-umschau.de/fileadmin/Ernaehrungs-Umschau/pdfs/pdf_2013/12_13/EU12_2013_M706_M716.qxd.pdf
- Effect of physical activity on glutamine metabolism: https://www.ncbi.nlm.nih.gov/pubmed /19841583
- Dosing and Efficacy of Glutamine Supplementation in Human Exercise and Sport Training: http://jn.nutrition. org/content/138/10/2045S.long