A non essential amino acid as the mixture of carboxyl ate onions and slats of glutamic acid are known as glutamates and are also considered to be proteinnogenic amino acids. Glutamic acid also plays an important role in long term potentiating which is important for learning and memory. Glutamic acid occurs naturally in food, the flavor which is present in the food items contributes to an extent as because the contents of glutamic acid and amino acids are very much scientifically identified. Glutamate is very much a key molecule in cellular metabolism as the dietary proteins are broken down by the digestion of the amino acids which serve as metabolic fuel for other functional roles in the body.
Glutamic acid is present in food items like cheese and soya sauce and also is very much responsible for umami which is considered to be one of the five basic tastes of the human sense of the taste and it is also used as food addictive and flavor enhancer as and when it is in the form of sodium salt. Glutamic acid is also very nutritious as poultry products like fish; meat, and egg, also dairy products are regarded to be an excellent source of glutamic acid. Cereals and pulses are also regarded to excellent source of glutamic acid especially wheat.
Glutamic acid is also used in the pharmaceutical industry widely as it can be converted into glutamine. Glutamate does not easily pass the blood brain barrier which is instead of transported by high affinity transport system. Glutamine and glutamic acid help to increase the glycogen levels which can be used as an emergency energy store. When combined together these amino acids can break the muscles and also enables the athletes to recover faster. Glutamic acid helps to build proteins in our body. Consumption of this glutamic acid without any knowledge can prove to be dangerous as there is risk that it can also damage kidney and liver.