Glycine

Glycine is the smallest of the 20 nonessential amino acids that make up the building blocks of plant and animal proteins. A sweet-tasting crystalline solid, it is the primary amino acid in sugar cane. In the body, it is found mainly in muscle tissue, connective tissue and skin. This substance has several important functions in the body, including helping to regulate blood sugars by breaking glucose down into energy, helping to regulate the synthesis of bile acids to break down fats, and acting as an inhibitory neurotransmitter in the central nervous system, primarily in the spinal cord and brain stem where it acts as a transmitter of nerve impulses. Abbreviated as Gly or G, glycine consists of an amino group and a carboxyl group attached to a carbon atom. It's a naturally-occurring organic compound with a chemical formula of NH2CH2COOH. The compound was first isolated in 1820 by Henri Braconnot, a French chemist and pharmacist who discovered this “gelatin sugar” by mixing gelatin with sulfuric acid and bringing it to a boil.

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Biotin (Vitamin B7 / Vitamin H)

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Agar Agar

Agar-agar, usually seen abbreviated as agar, is a gelatinous substance derived from certain types of red algae, or seaweed. There are a number of uses for it, although most people are familiar with it as the culture medium in petri dishes. This substance is also perfectly edible, and in addition to appearing in regional cuisine, it is also used as a thickening agent in candies and other foods. Since it is derived from plant material, it has the advantage of being suitable for vegetarians, unlike gelatin, which is derived from animal sources.