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L-Glutamine

L-Glutamine

Origin: Supplements and protein-rich foods like beef, chicken, fish, dairy products, eggs, vegetables like beans, beets, cabbage, spinach, carrots, parsley, vegetable juices and also in wheat, papaya, Brussels sprouts, celery, kale and fermented foods like miso.

Also Known As: Glutamine

(levo)glutamide

2,5-Diamino-5-oxopentanoic acid

2-Amino-4-carbamoylbutanoic acid

Endari

Overview: L-Glutamine is the most common amino acid found in skeletal muscle tissue. Glutamine consists of 19 percent nitrogen and makes up over 61 percent of skeletal muscle tissue making it the primary transporter of nitrogen into the muscle cells. When intense training occurs glutamine levels are depleted within the body. This in turn decreases strength, stamina, and recovery for an individual.

Studies have linked glutamine to protein synthesis to help prevent the breakdown of skeletal muscle tissue, helping maintain healthy cell volume and hydration, increased natural growth hormone levels, and is one of the most important nutrients for the intestines to aid in the integrity of the bowels.

Suggested Uses:

  • Prevention of muscle wastage due to ailments
  • Muscle gain
  • Endurance during exercise
  • Reduction of severe complications due to sickle cell disease

Common Dosage: 5 to 30 grams daily

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