Glycine is a colourless, sweet-tasting crystalline solid. Glycine was discovered in 1820, by Henri Braconnot who boiled gelatin with sulfuric acid. There are two producers of glycine in the United States. Chattem Chemicals, Inc., purchased by Sun Pharmaceutical. Glycine exists in zwitterionic form in solution.
Glycine encephalopathy, which is also known as nonketotic hyperglycinemia or NKH, is a genetic disorder characterized by abnormally high levels of a molecule called glycine. Researchers have identified several other types of glycine encephalopathy with variable signs and symptoms. The most common of these atypical types is called the infantile form. These cases are classified as transient glycine encephalopathy. In this form of the condition, glycine levels decrease to normal or near-normal after being very high at birth.
Glycine is one of the non-essential amino acids and is used to help create muscle tissue and convert glucose into energy. Glycine is used in the body to help construct normal DNA and RNA strandshe genetic material needed for proper cellular function and formation. Glycine is essential for a healthy, normally functioning digestive system. Glycine as a food additive that is necessary for central nervous system function.
This condition is inherited in an autosomal recessive pattern, which means both copies of the gene in each cell have mutations. The parents of an individual with an autosomal recessive condition each carry one copy of the mutated gene, but they typically do not show signs and symptoms of the condition. Affected infants experience a progressive lack of energy, feeding difficulties, weak muscle tone, abnormal jerking movements, and life-threatening problems with breathing.
Others: Inositol L-Arginine HCL
By law, only permitted food additives can be used. There are different food authorities in various countries like FDA in USA, the European Food Safety Authority (EFSA) that provides E numbers to all the additives and such other agencies. Generally, before becoming permitted food additives, they must be subjected to many tests before they are allowed to be used for foodstuff. A wide range of tests are done on animals as well as other tests have also been devised to assess every conceivable risk of food additives to the consumer. These food safety tests assess how the additives react in the body and also work to find any toxic effects at the levels the additive is to be used in foods. However, test on all segments of human population is not possible before providing food safety certificates and categorizing a safe food additive. So, what is the solution then, for avoiding the harmful effects of food additives? There are two ways for this- one, to know what all are the safe additives and what food additives are extremely risky. Second, minimizing the harmful effects of food additives by taking certain precautions.
July 28, 2010- Understanding food additives has really become a tough task. First of all because different people talk differently about all types of food additives. Secondly, we come across various research reports talking altogether differently about the same food additive- one says its a safe additive and the others say it is not a safe food additive. Thirdly, even if we know that a certain food additive is not safe and one should avoid it, we are totally at a loss of doing anything- cause these days, food additives are found in almost all foodstuff sold anywhere! So, what to do about understanding food additives and to ensure that they are safe for us? Read on to know the same.
Glycine encephalopathy, which is also known as nonketotic hyperglycinemia or NKH, is a genetic disorder characterized by abnormally high levels of a molecule called glycine. Researchers have identified several other types of glycine encephalopathy with variable signs and symptoms. The most common of these atypical types is called the infantile form. These cases are classified as transient glycine encephalopathy. In this form of the condition, glycine levels decrease to normal or near-normal after being very high at birth.
Glycine is one of the non-essential amino acids and is used to help create muscle tissue and convert glucose into energy. Glycine is used in the body to help construct normal DNA and RNA strandshe genetic material needed for proper cellular function and formation. Glycine is essential for a healthy, normally functioning digestive system. Glycine as a food additive that is necessary for central nervous system function.
This condition is inherited in an autosomal recessive pattern, which means both copies of the gene in each cell have mutations. The parents of an individual with an autosomal recessive condition each carry one copy of the mutated gene, but they typically do not show signs and symptoms of the condition. Affected infants experience a progressive lack of energy, feeding difficulties, weak muscle tone, abnormal jerking movements, and life-threatening problems with breathing.
Others: Inositol L-Arginine HCL
By law, only permitted food additives can be used. There are different food authorities in various countries like FDA in USA, the European Food Safety Authority (EFSA) that provides E numbers to all the additives and such other agencies. Generally, before becoming permitted food additives, they must be subjected to many tests before they are allowed to be used for foodstuff. A wide range of tests are done on animals as well as other tests have also been devised to assess every conceivable risk of food additives to the consumer. These food safety tests assess how the additives react in the body and also work to find any toxic effects at the levels the additive is to be used in foods. However, test on all segments of human population is not possible before providing food safety certificates and categorizing a safe food additive. So, what is the solution then, for avoiding the harmful effects of food additives? There are two ways for this- one, to know what all are the safe additives and what food additives are extremely risky. Second, minimizing the harmful effects of food additives by taking certain precautions.
July 28, 2010- Understanding food additives has really become a tough task. First of all because different people talk differently about all types of food additives. Secondly, we come across various research reports talking altogether differently about the same food additive- one says its a safe additive and the others say it is not a safe food additive. Thirdly, even if we know that a certain food additive is not safe and one should avoid it, we are totally at a loss of doing anything- cause these days, food additives are found in almost all foodstuff sold anywhere! So, what to do about understanding food additives and to ensure that they are safe for us? Read on to know the same.