| Below is a list of articles with the most recent ones listed first. |
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L-glutamine |
Topic: Sports Nutrition |
| Glutamine (abbreviated as Gln or Q; the abbreviation Glx or Z represents either glutamine or glutamic acid) is one of the 20 amino acids encoded by the standard genetic code. Its side chain is an amide formed by replacing the side-chain hydroxyl of glutamic acid with an amine functional group. It ca... |
| Published: Tuesday 09 December, 2008 |
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Wheat flour |
Topic: Sports Nutrition |
| Flour is a powder made of cereal grains. It is the main ingredient of the food bread, which is a staple food in many countries, and therefore the availability of adequate supplies of flour has often been a major economic and political issue. Wheat flour is one of the most important foods in European... |
| Published: Tuesday 09 December, 2008 |
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Brown rice |
Topic: Sports Nutrition |
| Brown rice (or "hulled rice") is unmilled or partly milled rice, a kind of whole grain. A natural grain that remains unbleached. It has a mild nutty flavor, is chewier than white rice and becomes rancid more quickly, but is far more nutritious. Any rice, including sticky rice, long-grain rice, or sh... |
| Published: Tuesday 09 December, 2008 |
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Amino acid |
Topic: Sports Nutrition |
| This article is about the class of chemicals. For the structures and properties of the standard proteinogenic amino acids, see List of standard amino acids. |
| Published: Tuesday 09 December, 2008 |
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Glutamine |
Topic: Sports Nutrition |
| Glutamine (abbreviated as Gln or Q; the abbreviation Glx or Z represents either glutamine or glutamic acid) is one of the 20 amino acids encoded by the standard genetic code. Its side chain is an amide formed by replacing the side-chain hydroxyl of glutamic acid with an amine functional group. It ca... |
| Published: Tuesday 09 December, 2008 |
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Soy |
Topic: Sports Nutrition |
| The soybean (U.S.) or soya bean (UK) (Glycine max) is a species of legume native to East Asia. It is an annual plant that has been used in China for 5,000 years as a food and a component of drugs. Soy contains significant amounts of all the essential amino acids for humans, and so is a good source o... |
| Published: Tuesday 09 December, 2008 |
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Milk |
Topic: Sports Nutrition |
| Milk is an opaque white liquid produced by the mammary glands of female mammals (including monotremes). It provides the primary source of nutrition for newborn mammals before they are able to digest other types of food. The early lactation milk is known as colostrum, and carries the mother's antibod... |
| Published: Tuesday 09 December, 2008 |
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Whey |
Topic: Sports Nutrition |
| Whey or milk plasma is the liquid remaining after milk has been curdled and strained; it is a by-product of the manufacture of cheese or casein and has several commercial uses. Sweet whey is manufactured during the making of rennet types of hard cheese like Cheddar or Swiss cheese. Acid whey (also k... |
| Published: Tuesday 09 December, 2008 |
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Creatine Supplements |
Topic: Sports Nutrition |
| Creatine supplements are athletic aids used to increase high-intensity athletic performance. Though researchers have known of the use of creatine as an energy source by skeletal muscles since the beginning of the 20th century, they were popularized as a performance-enhancing supplement in 1992. |
| Published: Tuesday 18 November, 2008 |
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Creatine |
Topic: Sports Nutrition |
| Creatine is nitrogenous organic acid that occurs naturally in vertebrates and helps to supply energy to muscle and nerve cells. Creatine was identified in 1832 when Michel Eugène Chevreul discovered it as a component of skeletal muscle, which he later named creatine after the Greek word for flesh, K... |
| Published: Tuesday 18 November, 2008 |
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