Glycine
Glycine is the most abundant amino acid in collagen, accounting for nearly 25% of the helical structure. Being the smallest amino acid, it allows tight packing of the spiral protein which contributes to the strength and rigidity of collagen in skin and joints. It is a neurotransmitter which inhibits or decreases nerve function. Unlike many other amino acids which are bitter, glycine has a sweet taste. Glycine is not an essential amino acid in that it can be synthesised in the body, but the levels found are not sufficient to support collagen synthesis.
Glycine can be found in meat, dairy products and legumes.
Benefits:
- Helps build new collagen fibres.
- It is an important neurotransmitter.
- It is reported to help with memory and cognitive function.
- Folate (vitamin B9) is needed to keep glycine levels at levels to meet tissue demands.
Did you know...
Glycine was originally discovered by mixing gelatin (hydrolysed collagen) with acid to release the amino acids, of which glycine was most abundant.
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