Glutathione is a tripeptide compound formed by the condensation of glutamic acid, cysteine and glycine through peptide bonds. It is the most important low-molecular thiol for antioxidant stress in mammalian cells. When solid, its properties are stable. Its aqueous solution is easily oxidized to oxidized glutathione in the air. It is widely present in baker's yeast, wheat germ, animal liver, chicken blood, pig blood, tomatoes, pineapple, cucumber, among which wheat The highest in germ and animal liver, the content is as high as 100-1000mg/100g.
Functions in the food field:
1. Adding to noodle products can play a reducing role. It not only shortens the time of making bread to one-half or one-third of the original, but also greatly improves working conditions, and it also plays a role in strengthening food nutrition and other functions.
2. Add it to yogurt and baby food, equivalent to vitamin C, which can act as a stabilizer.
3. Mix it into the fish cake to prevent the color from deepening.
4. Adding to meat products, cheese and other foods has the effect of enhancing flavor.
In addition, it has the functions of anti-oxidation, scavenging free radicals, detoxification, strengthening immunity, delaying aging, anti-cancer, and anti-radiation harm.
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