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Glycine

Glycine is one genus of the tribe of legumes (Fabaceae). In it there are two species of soy that are important to humans as a source of protein and fats, and antioxidants : Glycine max (soybean white) and Glycine soja (soybean black).
Glycine is an amino acid, a building block for protein. It is not considered an “essential amino acid” because the body can make it from other chemicals. A typical diet contains about 2 grams of glycine daily. The primary sources are protein rich foods including meat, fish, dairy, and legumes.
Glycine is used for treating schizophrenia, stroke, benign prostatic hyperplasia (BPH), and some rare inherited metabolic disorders. It is also used to protect kidneys from the harmful side effects of certain drugs used after organ transplantation as well as the liver from harmful effects of alcohol. Other uses include cancer prevention and memory enhancement.Some people apply glycine directly to the skin to treat leg ulcers and heal other wounds.

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Gelatine
Gelatine
Gelatin or gelatin (from Latin: gelatus means "stiff", "frozen"; compare with gelato) is translucent, colorless, brittle (when dry), bland food derived from collagen obtained from various animal products. It is commonly used as gelling agents in food, medicine, photography, and cosmetic manufacturing. Substances containing gelatin or functioning in the same way so-called "jelly".
Gelatin is an irreversible form of hydrolyzed collagen, which results in the reduction of fibril protein hydrolysis into smaller peptides, which will have a wide range of molecular weight associated with physical and chemical methods of denaturation, based on the hydrolysis process. It is found in most of the gummy candy, as well as other products such as marshmallows, gelatin desserts, and some ice cream, dips and yogurt. Gelatin for use recipes come in the form of slabs, granules or powder. Instant types can be added to food for them; others should be soaked in water first.
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Glycine
Glycine
Glycine is one genus of the tribe of legumes (Fabaceae). In it there are two species of soy that are important to humans as a source of protein and fats, and antioxidants : Glycine max (soybean white) and Glycine soja (soybean black).
MORE INFORMATION
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