What is glutamine used for?

What is glutamine?

Glutamine, also known as L-glutamine, is an amino acid naturally present in the human body and in many protein-rich foods. It belongs to the category of so-called "non-essential" amino acids, which means that the body is capable of producing it on its own under normal conditions.

Chemically, glutamine consists of an amide side chain, which makes it hydrophilic and allows it to interact with other molecules in various biological environments. It is encoded by the CAA or CAG codon in the genetic code and is part of the composition of proteins synthesized by cells.

Where is glutamine found in the body?

Glutamine is found both in free form in the blood and incorporated into proteins. It is mainly produced in skeletal muscles, where it is also highly concentrated, alongside other tissues such as the liver, intestines, and brain. Once synthesized, glutamine can circulate in the body depending on the specific needs of different tissues. It is particularly prioritized by certain cells, such as enterocytes (intestinal cells) and lymphocytes.

Glutamine: What is it used for?

Glutamine is used in various contexts, particularly in nutrition. It is found in the form of a glutamine food supplement, often offered in powder form, to meet specific amino acid needs. It is frequently found in formulations intended to support intense or prolonged sports activities. Its presence in skeletal muscles, where it is naturally concentrated, partly explains the interest in it in this context.

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Dietary sources of glutamine

Glutamine is found in many protein-rich foods, and can also be consumed as a dietary supplement.

What foods contain glutamine?

Glutamine is naturally present in many protein-rich foods.

• Animal sources (richest in glutamine):

- Red meat (beef, lamb, pork),
- Poultry (chicken, turkey),
- Fish and seafood,
- Eggs,
- Dairy products (milk, cheese, yogurt).

As well as in certain plants. 

• Plant sources containing glutamine:

- Green vegetables: Spinach, kale, broccoli, asparagus, Brussels sprouts, lettuce, watercress. 
- Legumes: Lentils, chickpeas, beans.
- Nuts and seeds: Almonds, sunflower seeds.
- Whole grains: Oats, whole wheat, quinoa.
- And also in beets and cauliflower.

These foods contain glutamine in protein-bound form, or sometimes in free form. Dietary intake contributes to the availability of this amino acid in the body, in addition to internal synthesis.

Cooking can, however, reduce its content, especially if it is prolonged or at high temperatures. 

Diet and supplementation

Diet is generally sufficient to cover the needs of a person at rest. However, for athletes undergoing intensive training, supplementation can provide an additional benefit by increasing its intake.

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When and how to take glutamine?

Glutamine, available as a food supplement, is generally offered in its L-glutamine form.

When to consume it?

Glutamine can be taken at different times of the day, depending on individual preferences and needs. Some people choose to consume it upon waking, others before or after a meal, or during the day according to the manufacturer's instructions.

Types of glutamine forms

Glutamine comes in several forms in food supplements:

• Powder: often mixed with water or a drink, it allows for adjustable dosing.
• Capsules or tablets: easy to consume, they offer a precise dose.
• Combined formulations: some supplements combine glutamine with other nutrients or amino acids.

It is important to follow the dosage recommendations provided with each product and, if necessary, to consult a healthcare professional. 

What is glutamine used for: in summary

Glutamine is an amino acid naturally present in the human body, as well as in many protein-rich foods. In addition to its natural presence in the diet, glutamine is also available as a food supplement, often offered in formulations intended for specific contexts, particularly in sports nutrition or in supervised nutritional approaches.