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L-TRYPTOPHAN

For many organisms (including humans), Tryptophan is an essential amino acid. This means that it cannot be synthesized by the organism and therefore must be part of its diet. Amino acids, including tryptophan, act as building blocks in protein biosynthesis. Only the L-stereoisomer of tryptophan (L-Tryptophan) is used in structural or enzyme proteins. Tryptophan functions as a biochemical precursor for the following compounds (see also figure to the right):

• Serotonin (a neurotransmitter), synthesized via tryptophan hydroxylase.  Serotonin, in turn, can be converted to melatonin (a neurohormone) 
• Niacin is synthesized from tryptophan 
• Auxin (a phytohormone) 

The disorders Fructose Malabsorption and Lactose Intolerance cause improper absorption of tryptophan in the intestine, reduced levels of tryptophan in the blood and depression. Tryptophan is a routine constituent of most protein-based foods or dietary proteins. It is particularly plentiful in chocolate, oats, durians, mangoes, dried dates, milk, yogurt, cottage cheese, red meat, eggs, fish, poultry, sesame, chickpeas, sunflower seeds, pumpkin seeds, spirulina, and peanuts. It is found in turkey at a level typical of poultry in general.

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