Explore: Glutamates

design and administration by capsule, because of the unique aftertaste of glutamates. In a 1993 study, 71 fasting participants were given 5 g of MSG and then

Glutamic acid (symbol Glu or E; known as glutamate in its anionic form) is an α-amino acid that is used by almost all living beings in the biosynthesis

used where a food already contains natural glutamates (as in meat extract) or added monosodium glutamate (MSG). It is primarily used in flavored noodles

that typically respond to glutamates and nucleotides, which are widely present in meat broths and fermented products. Glutamates are commonly added to some

Glutamate flavoring is the generic name for flavor-enhancing compounds based on glutamic acid and its salts (glutamates). These compounds provide a savory

Glutamate is an amino acid, and a neurotransmitter (a chemical that nerve cells use to send signals to other cells). It is by a wide margin the most abundant

stronger, less subtle flavor, due to the use of chemical flavor enhancers—glutamates and ribonucleotides. Other kinds of dashi are made by soaking kelp, niboshi

Glutamate decarboxylase or glutamic acid decarboxylase (GAD) is an enzyme that catalyzes the decarboxylation of glutamate to gamma-aminobutyric acid (GABA)

glutamate reaction does not occur in mammals, as glutamate dehydrogenase equilibrium favours the production of ammonia and α-ketoglutarate. Glutamate

neurotransmitters such as glutamate become pathologically high, resulting in excessive stimulation of receptors. For example, when glutamate receptors such as