A neurotransmitter that normally is involved with cognitive functions, however, in neurodegenerative disorders like Alzheimer's, it appears to cause nerve cell death under certain circumstances
Glutamate is one of the most common amino acids found in nature It is the main component of many proteins, and is present in most tissues Glutamate is also produced in the body and plays an essential role in human metabolism It is a primary excitatory neurotransmitter in the human CNS, L-glutamate is present at a majority of synapses Over-stimulation of these same receptors is thought to trigger the neuronal damage associated with a wide variety of neurological insults and diseases, including amyotrophic lateral sclerosis, lathyrisms, and Alzheimer's disease
An amino acid precursor Glutamate is the most common excitatory neurotransmitter in the brain and spinal cord
is an amino acid found in high quantities in the brain and spinal cord and usually cause excitation in CNS neurons
A neurotransmitter that is normally involved in learning and memory It appears to cause the death of nerve cells in a variety of neurodegenerative disorders
A neurotransmitter that is normally involved in learning and memory Under ceratin circumstances it can be an excitotoxin, and appears to cause the death of nerve cells in a variety of neurodegenerative disorders Early research has shown that glutamate may cause nerve cell death in AD, and further research is being performed to learn more about its possible role in AD
The mono sodium salt of the amino acid, glutamic acid; present in soy sauce; used as a condiment in Chinese and Japanese cooking, and as a food additive to enhance flavor and add the umami taste. Abbreviations: MSG, E621
Monosodium glutamate is a substance which is sometimes added to savoury food to make it taste better. The abbreviation MSG is also used. MSG (glutamate from gluten). White crystalline substance, a sodium salt of the amino acid glutamic acid. MSG is used to intensify the natural flavour of meats and vegetables. It elicits a unique taste, called in Japan umami, different from the four basic tastes. Originally derived from seaweed and first used in Japan in 1908, it has become a common ingredient in Chinese and Japanese cooking. MSG in large amounts may have physical effects, including an allergic reaction commonly called "Chinese restaurant syndrome