Glycine in food
Wisteria is easily found in our diet, especially in meat. It is an amino acid that plays many roles in our body, especially in the brain, sleep and collagen. Did you know that?
Photo by Ella Olsson on Unsplash
With its sweet flavor, it is also used in the food industry as a flavor enhancer.
Discover the foods where glycine is most present in the diet.
Glycine is one of the 20 non-essential amino acids (the body can therefore synthesize it) that make up all the proteins in our body. Although we hear little about it, it is indispensable for many functions, especially at the muscular level.
In addition, glycine is found in two forms in our diet, either in its natural form in food and especially in animal proteins, or as a flavour enhancer (food additive E 640).
Helps build and protect muscles: Studies have shown that glycine can help protect muscles, particularly in sarcoptic people (i.e. those with reduced muscle capacity, especially due to age).1
It acts as a neurotransmitter: it acts as an inhibitor at the level of the spinal cord, that is, it reduces the propagation of electrical impulses.
Facilitates sleep: although its role is not yet well determined, it seems that glycine has a beneficial effect on the quality of sleep. It is believed to act by modulating thermoregulation and circadian rhythms by activating certain receptors.
Aids in collagen synthesis: it is the most important amino acid in the synthesis of collagen, some studies show that it could be used in the prevention of osteoarthritis in particular. In fact, it would increase the production of collagen4.
Wisteria is found in another form than its natural form: as a flavor enhancer. Indeed, its sweet taste is highly appreciated by industrialists, who use it especially in sweeteners, soups, sauces or delicatessen products.
However, its consumption as an additive is much lower than its consumption in unprocessed food, so it is not considered problematic.
It is also found under other names such as: Glycine, Aminoacetic Acid, Aminoethanoic Acid, 2-Aminoethanoic Acid, Glycol, Gelatin Sugar, Aminoacetic Acid, Glycine, Sodium Glycinate, Sodium Glycinate, Sodium Glycine Salt.
What are the nutritional recommendations?
There is no official recommendation for glycine intake, but for protein in general.
For a healthy adult, the ANSES recommends an intake of 0.83 g/kg/d of animal or vegetable protein5.
In the diet, glycine is mainly found in animal proteins6 , spirulina (3100 mg) and soy derivatives. The following data correspond to foods in which glycine is found naturally and not as an additive.
Meat: turkey, pork shank, bacon, veal fillet, veal liver.
Fish and seafood: smelt, dried cod, octopus, tuna, lobster
Eggs: powdered, whole goose, whole hens
Dairy products: powdered milk, parmesan, Gruyère cheese, mozzarella,
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