MOLECULE

N-Acetyl-L-glutamic acid

N-Acetyl-L-glutamic acid, also known as acetylglutamate or ac-glu-OH, belongs to the class of organic compounds known as glutamic acid and derivatives. Glutamic acid and derivatives are compounds containing glutamic acid or a derivative thereof resulting from reaction of glutamic acid at the amino group or the carboxy group, or from the replacement of any hydrogen of glycine by a heteroatom. An N-acyl-L-amino acid that is L-glutamic acid in which one of the amine hydrogens is substituted by an acetyl group. N-Acetyl-L-glutamic acid is an extremely weak basic (essentially neutral) compound (based on its pKa). N-Acetyl-L-glutamic acid exists in all living species, ranging from bacteria to humans. Outside of the human body, N-Acetyl-L-glutamic acid has been detected, but not quantified in, several different foods, such as roselles, horned melons, tarragons, jostaberries, and cocoa beans. This could make N-acetyl-L-glutamic acid a potential biomarker for the consumption of these foods. N-Acetyl-L-glutamic acid is expected to be in Cannabis as all living plants are known to produce and metabolize it.