Literally meaning: “pertaining to sweet”
Origin: Anc Greek
γλυκύς/glykys (=sweet) >λύκη/lyki(=pleasant, bright)
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”
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.