Wisteria

Glycine is the smallest of the 22 proteinogenic amino acids. It is naturally synthesised by the body from serine and threonine, and is also found in protein-rich foods such as meat, fish, dairy products and legumes. As a non-essential amino acid, it is a key component of many structural proteins, most notably collagen, which contains it in particularly high amounts. Glycine plays a central role in several metabolic processes: it is involved in the synthesis of creatine and glutathione — one of the body's primary antioxidants — as well as purine bases required for DNA formation. It also contributes to neurotransmission by acting as an inhibitory neuromediator in the central nervous system, and plays a part in blood sugar regulation by supporting hepatic gluconeogenesis. Although the body produces glycine on its own, endogenous levels may prove insufficient in situations of physiological stress, ageing or restrictive dieting. Supplementation with glycine can then help meet increased needs and support the functions in which this amino acid is involved.