Glutathione (GSH) is a tripeptide composed of glutamic acid cysteine and glycine. It contains a sulfhydryl group which gives it antioxidant and detoxifying properties. The sulfhydryl group on cysteine is the active part of glutathione (hence its abbreviation as G-SH) and can interact with certain drugs toxins and heavy metals to neutralize them. As such glutathione plays an important role in biotransformation converting harmful substances into harmless ones that can be excreted from the body. It also helps maintain normal immune system function.

Glutathione exists in two forms: reduced (G-SH) and oxidized (G-S-S-G). Under physiological conditions the reduced form predominates. Glutathione reductase catalyzes the interconversion between these two forms using NADPH as a coenzyme which is provided by sugar phosphate bypass metabolism.

In addition to its health benefits glutathione has many applications in food. When added to flour products it acts as a reducing agent shortening bread-making time by half or even one-third while also improving working conditions. It can also enhance food nutrition.

Adding glutathione to yogurt and infant food has similar effects to adding vitamin C acting as a stabilizer. When stirred into fish cake it prevents color deepening while adding it to meat products and cheese enhances flavor.

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