Glutathione

Glutathione is a tripeptide consisting of glutamic acid, cysteine and glycine. It is widely present in the body in various tissues and cells and is an important antioxidant and cytoprotective agent.
Glutathione also has a number of applications in food. The following are some common areas of application:
Antioxidant: Glutathione is a potent antioxidant that helps to neutralise free radicals and reduce cellular damage from oxidative stress. It is therefore often added to foods to extend their shelf life and maintain their freshness and quality.
Food preservative: Glutathione has antibacterial and antioxidant properties that inhibit the growth of microorganisms in food and food spoilage. It is widely used in food products such as meat, aquatic products, fruit and vegetable products as a natural food preservative.
Flour Fortifier: Glutathione can improve the processing properties and quality of flour. It enhances the ductility and elasticity of dough and improves the texture and mouthfeel of bread and pastry. Therefore, glutathione is often used as a flour fortifier to improve the processing properties of flour and the quality of dough.
Flavourings and flavour enhancers: Glutathione has a flavour enhancing effect and can enhance the freshness and aroma of food. It is often added to seasonings, soups and condiments to enhance the flavour and texture of food.