Glutamine (L-glutamine) What is it? (physiology and clinical effects) Glutamine is an amino acid that is the building block for the synthesis of RNA and DNA. It helps repair cells of the intestine, and can pass through the blood-brain barrier for brain fuel. It is also found in high concentrations in the muscles and is needed to maintain muscle mass. Clinically relevant conditions: Alcohol withdrawal Crohn's disease Dyspepsia Intestinal atrophy Gastritis HIV Peptic ulcer Surgical recovery Radiation exposure Ulcerative colitis Food Sources: Seafood, turkey, chicken, pork, beef, eggs, beans, nuts, seeds. Glutamine is readily destroyed by cooking, and therefore raw spinach and parsley are the best sources. Risk factors and symptoms of deficiency: (who is likely deficient) None. Recommended dosage: (how much usually taken) 1,000 to 3,000 mg daily Contraindications:(side effects / precautions / interactions / drug interactions) Individuals with liver cirrhosis, kidney problems, or Reye's syndrome should avoid supplementation. Copyright © 2006 R & G Global Holding LLC All rights reserved. www.myNDonline.com The information provided on myNDonline is not intended to replace or be used in place of medical advice given by a licensed healthcare professional.