Glycine: what it is, functions, rich foods, consequences of its lack and contraindications of glycine, a very important non-essential amino acid?

The amino acids are essential nutrients essential for our body, the body can synthesize (finding them in high concentrations in organs or other parts of the body) or must contribute them through the daily diet.

For this reason amino acids are divided into essential amino acids and non-essential amino acids. The former are those that our body cannot synthesize by itself and we must provide them through diet. While the latter, non-essential amino acids, can be synthesized.

The glycine is most popular as other non – essential amino acid less known arginine or  glutamine, and requires the presence of serine (the other amino acid) for their manufacture.

What is glycine?

Glycine is a non-essential amino acid that is usually known by the name of glee, and that requires chlorine and sodium for its correct absorption, and the presence of serine for its manufacture.

Glycine functions

    • It needs sodium and chlorine for its correct absorption, and serine for its manufacture.
    • Maintains proper healing function.
    • It is involved in the production of collagen and phospholipids.
    • Promotes the production of growth hormone.
    • Helps proper brain function.
    • Prevents infectious diseases.

Glycine benefits for health

Although glycine needs two minerals and another amino acid so that we can find it in our body, that does not prevent it from being essential for our body.

Among other aspects, glycine is essential in the healing process, and in turn intervenes in the production of collagen and phospholipids in the tissues of our body.

It promotes the production of growth hormone, and also helps prevent infectious diseases.

In turn, it helps a good brain function, being used in the treatment of anxiety, stress, nervousness or depression by providing a relaxing effect.

Where to find wisteria?

Here are the foods richest in glycine:

  • Food of animal origin: meat, fish, eggs, dairy products and derivatives.
  • Plant-based foods: legumes, vegetables, potatoes, sweet potatoes, whole grains and fruits.


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