Changes

==Why is it Important?==

==Why is it Important?==

Trypotophan is a component of structural proteins and the presence of the hydrophobic side-chain induces a fold in the protein structure. In addition to being required for normal growth, tryptophan is a precursor of [[Vitamin B3 (Niacin) - Nutrition|niacin]], key metabolic coenzymes nicotinamide adenine dinucleotide  (NAD) and nicotinamide adenine dinucleotide phosphate (NADP); and it is the precursor the neurotransmitters serotonin and [[melatonin]]<ref name="Stipanuk">Stipanuk MH and Watford M. Amino acid metabolism. In Biohemical and physiologic aspects of human nutrition. 2000 Philidelphia, PA: WB Saunders Company p. 276.</ref>.

Trypotophan is a component of structural proteins and the presence of the hydrophobic side-chain induces a fold in the protein structure. In addition to being required for normal growth, tryptophan is a precursor of [[Vitamin B3 (Niacin) - Nutrition|niacin]], key metabolic coenzymes nicotinamide adenine dinucleotide  (NAD) and nicotinamide adenine dinucleotide phosphate (NADP); and it is the precursor the [[Neurotransmitters - Anatomy & Physiology|neurotransmitters]] serotonin and [[melatonin]]<ref name="Stipanuk">Stipanuk MH and Watford M. Amino acid metabolism. In Biohemical and physiologic aspects of human nutrition. 2000 Philidelphia, PA: WB Saunders Company p. 276.</ref>.

==Roles in the Body==

==Roles in the Body==

==Dietary Sources==

==Dietary Sources==

Sufficient tryptophan is found in plant and animal protein sources, such as muscle meat, eggs, dairy protein (e.g., casein), cereal grains, and pulses (i.e., legumes). Tryptophan also readily forms [[Nutrition Glossary#Maillard Reaction|Maillard reaction]] products during heat processing, which can limit dietary tryptophan digestibility and absorption<ref>Dworschak E. Nonenzyme browning and its effect on protein nutrition. Crit Rev Food Sci 1980;13:1-40.</ref>.

Sufficient tryptophan is found in plant and animal protein sources, such as muscle meat, eggs, dairy protein (e.g. casein), cereal grains, and pulses (i.e. legumes). Tryptophan also readily forms [[Nutrition Glossary#Maillard Reaction|Maillard reaction]] products during heat processing, which can limit dietary tryptophan [[Nutrition Glossary#Digestibility|digestibility]] and absorption<ref>Dworschak E. Nonenzyme browning and its effect on protein nutrition. Crit Rev Food Sci 1980;13:1-40.</ref>.

==Diagnosing Tryptophan Deficiency==

==Diagnosing Tryptophan Deficiency==

==References==

==References==

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[[Category:Amino Acids]]

[[Category:Amino Acids]]