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glycine (Gly C)


Term: glycine
Literally meaning: “pertaining to sweet”
Origin: Anc Greek
γλυκύς/glykys (=sweet) >λύκη/lyki(=pleasant, bright)
Coined/History 
In 1818 the French chemist Henri Braconnot(1780-1855)  isolated glycine from gelatin and named it “sucrede gelatine” because of its sweet taste. In 1846 Eben Norton Horsford (1818-1893) named it “glycocoll” and finally Berzalius used first the name “glycine”  
Definition
Glycine is a colourless sweet- tasting  and non–essential amino acid. It is the smaller of amino acids found in  human proteins. Glycine is important amino acid because it is a precursor for proteins, regulates  the synthesis of bile,  and  as a glucogenic amino acid contributes to supply the body with glucose needed for energy. 

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