Glutamine is the most abundant amino acid in the human body and is involved in more metabolic processes than any other amino acid. It is extensively used as a fuel by various organ systems. Research has shown glutamine to be integral in the proper function bodily functions.
Glutamine has been used in treatment or management of numerous conditions and diseases, including burns, colorectal cancer, Crohn's disease, HIV/AIDS, inflammatory bowel disease (IBD), irritable bowel syndrome (IBS), obesity, peritonitis, radiation damage, sepsis, ulcerative colitis, and wound healing. It is also used for muscle growth in weightlifting, bodybuilding, endurance and other sports. Glutamine is also used as an adjunct therapy for decreasing carbohydrate, alcohol and/or cocaine intake. It is used to assist people in the management of sugar craving in diabetes. Glutamine has also been used to enhance brain function as it fuels two of the brain's most important neurotransmitters. It has been used to aid memory, increase IQ in those with mental retardation, and to support people with schizophrenia and senility. It has also been used in the treatment of ADHD, anxiety and depression. Glutamine is also used as an anti-inflammatory in the treatment of autoimmune diseases and preserves glutathione, important for detoxification and immune support, levels in the liver.
However, the small intestine is by far the greatest user of glutamine in the body. It has been seen that lack of l-glutamine leads to a loss of epithelial cell integrity in the lining of the intestines. This, in turn, may allow toxins and infectious agents to enter the body.
A new use for glutamine is in a method of preserving a beverage. Preservation is achieved by mixing with the beverage an effective amount of glutathione and glutamine, sufficient to inhibit the growth of micro-organisms in the beverage. This method is especially applicable to beer, but also is useful with other alcoholic and non-alcoholic beverages.
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