Tryptophan

Tryptophan is an amino acid that is essential in the human diet. It is one of the 20 standard amino acids, as well as an essential amino acid in the human diet. It is encoded in the standard genetic code as UGG.

Structure

Tryptophan is a large, aromatic, and polar amino acid. It is relatively rare in proteins, making up only 1.4% of the amino acid residues in the average protein. Its structure includes an indole functional group, which is responsible for its unique spectral properties.

Function

Tryptophan plays several important roles in the body. It is a precursor to the neurotransmitter serotonin, the hormone melatonin, and the vitamin niacin. It also plays a role in protein synthesis, as it is incorporated into proteins during translation.

Dietary sources

Tryptophan is found in most protein-based foods or dietary proteins. It is particularly high in chocolate, oats, dried dates, milk, yogurt, cottage cheese, red meat, eggs, fish, poultry, sesame, chickpeas, almonds, sunflower seeds, pumpkin seeds, buckwheat, spirulina, and peanuts.

Deficiency

Tryptophan deficiency can lead to a condition known as pellagra, which is characterized by dermatitis, diarrhea, dementia, and death. It can also lead to depression, as tryptophan is a precursor to serotonin, a neurotransmitter involved in mood regulation.

See also

• Amino acid
• Serotonin
• Melatonin
• Niacin
• Protein synthesis

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