Glutamate is an essential amino acid found in nearly all proteins. There are two forms of glutamate, bound glutamate (which is found in all protein) and free glutamate. Bound glutamate is produced in the body in large amounts. Free glutamate (called monosodium glutamate) is often used as a flavor enhancer to bring out the flavor of some foods. Such foods as tomatoes and mushrooms contain extremely high levels of free glutamate.
Citation of a publication:
A. Sequeira, H. Rajagopal, R. Chidambaram; Acta Crystallogr.,Sect.B, 28, (1972), 2514
Obtained courtesy of the Cambridge Structural Database
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