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glutamic acid |
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Whelan says glutamic acid and aspartic acid occur naturally in many foods, and there is no evidence that they are treated differently in the body when they are ingested as food additives. Other molecules, such as the enzyme glutamic acid decarboxylase, may also play pivotal roles in this process, and any of these could become targets for new drugs. The remaining 12 (alanine, asparagine, aspartic acid, cysteine, cystine, glutamic acid, glycine, proline, glutamine, arginine, serine, and tyrosine) are called "non-essential" not because we don't need them, but because our bodies can make them, if necessary. |
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