Ingredient
L-Glutamine
What is L-Glutamine?
L-Glutamine is an amino acid that is naturally found in the human body and in various foods. It is considered a non-essential amino acid, meaning that the body can produce it on its own, but it becomes conditionally essential in certain situations, such as intense exercise or illness.
L-Glutamine is used in supplements for its potential to support muscle recovery after exercise, aid gut health, and improve immune function. However, the scientific evidence on its effectiveness is mixed. Some studies suggest benefits in muscle recovery and gut health, while others find no significant effects.
When you see L-Glutamine on a label, it is typically included as a performance or recovery supplement and might be aimed at athletes or individuals with specific nutritional goals.
Commonly found in: protein powders, recovery drinks, dietary supplements, energy bars, meal replacement shakes
What to watch
- High doses may lead to digestive issues such as gas and bloating.
Benefits
- May support muscle recovery after intense physical activity.
- Potential to aid gut health by serving as a fuel source for intestinal cells.
L-Glutamine is generally recognized as safe (GRAS) for use in foods and supplements.
Research shows mixed results regarding its benefits for muscle recovery and gut health, with more studies needed for clarity.
L-Glutamine is typically plant-derived, making it suitable for vegan diets.
Sources: GRAS Substances (SCOGS) Database · L-Glutamine and its Impact on Gut Health and Performance
Scout's take
Conditionally essential amino acid supporting recovery and gut health.
More from Scout's analyses
L-Glutamine is an amino acid that supports muscle recovery and gut health. It is beneficial for individuals with high physical activity levels. It also plays a role in immune function and intestinal health.
from the analysis of Liquid I V Hydration Multiplier Pink LemonadePart of Added BCAAs. Free-form branched-chain amino acids supplementing the plant protein blend; helps offset the lower per-serving leucine content of plant proteins.
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