Glutamine or L-Glutamine: what ist he difference?
Whenever Glutamine is referred to, actually L-Glutamine is meant. This proteinogenic amino acid that is non-essential to you as a human is produced, for example, in the skeletal muscles, lungs, and brain and also taken in through food.
Glutamine is produced from the L-Glutamine acid in your body by means of the so-called glutamine synthesis. The highest concentration of glutamine can be found inside muscle cells, where most of the synthesis takes place as well. Apart from other processes, it is also responsible for storing water in the cells and causes an increase in cell volume during training. This way the formation of glycogen and proteins in your body is cranked up. With a share of 20%, glutamine is the main component in the pool of free amino acids in the blood plasma. That makes glutamine also an important source of energy.
After operations, in case of serious injuries, burns, or infections, usually a strong decline of L-Glutamine in the body can be observed. That is why L-Glutamine is also considered a conditionally essential amino acid because it is required after operations and in case of burns and serious illness. So your body’s own production of L-Glutamine can be decreased due to illnesses – or stress, too. But Glutamine also plays a key role in the development of muscles. When training intensively, the muscle cells lose glutamine you can provide by taking it in through food or supplements.
Food items containing L-Glutamine
There are many food items containing L-Glutamine in varying amounts. Glutamine can easily be taken in through food – even by vegetarians and vegans, who often struggle with other amino acids like Carnitine contained almost exclusively in meat.
Food items containing a high amount of chemically bound L-Glutamine:
- spelt flour