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Pyroglutamic Acid and DL-Pyroglutamic Acid

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Pyroglutamic Acid and DL-Pyroglutamic Acid

Post  sherryfu on Thu Apr 22, 2010 2:33 am

Pyroglutamate (also called 2-oxo-pyrrolidone carboxylic acid, or PCA) is an amino acid naturally occurring in vegetables, fruits, dairy products, and meat, and seems to be an important flavor constituent in these foods. It is also normally present in large amounts in the human brain, cerebrospinal fluid, and blood. Pyroglutamate is known to have a number of remarkable cognitive-enhancing effects, as well as DL-Pyroglutamic-Acid.

A research has shown that pyroglutamic acid may have benefits for Alzheimer's patients. Typically, Alzheimer's patients tend to have low levels of acetylcholine in their brains. These low levels of acetylcholine (ACh) contribute to the progression and degradation of the neural pathways in Alzheimer's patients. Studies with these patients have shown that pyroglutamic acid helps to increase Ach levels in the brain and thus may decrease the progression and severity of the disease.
All in all, evidence suggests that pyroglutamic acid plays an important role in the preservation of the important brain transmitter acetylcholine and oxygenation in the brain. The presence and prolonged existence of this neurotransmitter ACh in the brain shows enhancement in patient memory.


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