Glutamine is considered a semi-essential amino acid, as it can be synthesized from other amino acids (glutamic acid, valine and isoleucine) inside the human body. It is produced inside the muscles and then distributed to the remaining organs via the bloodstream. For this reason, it is one of the most abundant amino acids present in muscle tissue, as well as in blood plasma circulating through the body. It makes up for approximately 60% of the existing free-form amino acids.

Foods with the highest glutamine content are dairy products, meat, almonds, peanuts, soy, turkey and beans.

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