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Glycine is a non-essential amino acid used by the organism to synthesise proteins and is present in foods such as fish, meat or dairy products. The study, carried out at the Cellular Metabolism Institute in Tenerife and at the Department of Biochemistry and Molecular Biology of the University of Granada by Doctor Patricia de Paz Lugo and supervised by Doctors Enrique Melndez Hevia, David Melndez Morales and Jos Antonio Lupiez Cara, established that the direct intake of this substance as a food additive helps to prevent arthrosis and other degenerative diseases, in addition to other diseases related to a weakness in the mechanical structure of the organism, including the difficulty of repairing physical injuries.
The work of De Paz Lugo was developed at the Cellular Metabolism Institute (CMI) in Tenerife, where researchers studied the effect of the glycine supplement on the diet of a group of 600 volunteers affected by different diseases related to the mechanical structure of the organism such as arthrosis, physical injuries or osteoporosis. The patients analysed were aged 4-85, and the average age was 45.
In all cases, there was a notable improvement in the symptomology. Thefore according to De Paz Lugo- we concluded that many degenerative diseases such as arthrosis can be treated as deficiency diseases due to the lack of glycine, since supplementing a diet with this amino acid leads to a notable improvement in symptomology without the need to take pain-killers.
A very common disease
Arthrosis is the most common osteoarticulary problem in our society: more than 50% of the population suffer from it after the age of 65, and 80% of people over 75. It consists of a degeneration of the articulary cartilage which disappears until it leaves the subchondral bon
Contact: Dr. Patricia de Paz Lugo
Universidad de Granada