glutamic acid /glu·tam·ic ac·id/ (gloo-tam´ik) a dibasic, nonessential amino acid widely distributed in proteins, a neurotransmitter that inhibits neural excitation in the central nervous system; its hydrochloride salt is used as a gastric acidifier. Symbols Glu and E.
glutamic acid (Glu) 
glutamic acid [gloo-tam´ik]
glutamic acid,
glu·tam·ic acid (gl -t m  k)n. Abbr. Glu A nonessential amino acid occurring widely in plant and animal tissue and having a salt, monosodium glutamate, that is used as a flavor-intensifying seasoning. |
glutamic acid (Glu)
[glo̅o̅tam′ik]
Etymology: L, gluten, glue, amine, ammonia; acidus, sour
a nonessential amino acid that occurs widely in a number of proteins. Preparations of glutamic acid are used as aids for digestion. See also amino acid, protein.
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Chemical structure of glutamic acid
glutamic acid [gloo-tam´ik]
a dibasic amino acid, one of the nonessential amino acids; it is also an inhibitory neurotransmitter in the central nervous system. Its hydrochloride salt is used as a gastric acidifier. See also monosodium glutamate.
glutamic acid,
n a nonessential amino acid occurring widely in a number of proteins. Preparations of glutamic acid are used as aids for digestion.
glutamic acid
a dibasic nonessential amino acid occurring in proteins. It is also an inhibitory neurotransmitter in the central nervous system. Its hydrochloride salt is used as a gastric acidifier. The monosodium salt (sodium glutamate; SMG) is used in treating encephalopathies associated with hepatic disease, and to enhance the flavor of foods and tobacco.
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