Glycine is the smallest of the proteinogenic amino acids and is considered non-essential, as the body can make it itself. It is an important building block of collagen, the structural protein of connective tissue, skin, tendons and cartilage, where it makes up a large share of the amino acid sequence.
Besides its role in collagen, glycine is also involved in building other proteins and in various metabolic processes. In food, glycine is found mainly in foods with a connective tissue content, such as bone broth or meat with skin, and in smaller amounts in many other protein-containing foods.
Relevance for nutrition and sport
Because of its role in collagen, glycine is occasionally discussed in connection with connective tissue, tendons and joints, for example for recovery after exertion. The evidence for targeted supplementation with isolated glycine is limited overall and does not yet allow a conclusive assessment.
With an adequate overall protein intake, the glycine requirement is usually covered as well, since the body can also produce it itself. The guide amino acids and recovery tells you more about amino acids and recovery after training. Foods or supplements containing collagen supply glycine in a more concentrated form than everyday food.
