(biochemistry) A nonessential amino acid, α-amino-glutaric acid, occurring widely in animal and plant tissues; the salt, monosodium glutamate is used as a flavour-enhancing seasoning.

(medicine, gastroenterology) A complex of symptoms associated with eating food laced with glutamates and other glutamic compounds such as glutamic acid, frequently associated with headaches, quickened pulse and tingling.

(organic chemistry) folic acid

(biochemistry) An enzyme found in heart and liver tissues.

(biochemistry, neurology) Of or pertaining to the neurotransmission of glutamate.

(pathology) excitation of the nervous system by glutamate