Phenylalanine: Dietary Sources, Functions and Health Effects


Darlene Williamson (Editor)

Series: Chemistry Research and Applications
BISAC: SCI013000

Phenylalanine is an α-amino acid with the aromatic ring in the molecule, similar to other amino acids containing aromatic rings, like tyrosine and tryptophan. Phenylalanine is classified as nonpolar because of the hydrophobic character of the benzyl group as the side chain. This book discusses the dietary sources of phenylalanine. It also discusses it’s functions and effects on health. (Imprint: Nova)

Table of Contents

Table of Contents


Biological Roles of Phenylalanine and its Derivatives; The Genetic Disorder Phenylketonuria and its Possible Treatment; Potential Separation Methods of Phenylalanine Enantiomers and Biological Functions of D- Phenylalanine
(Marek Graff, Department of Chemistry, Warsaw University, Poland)

Phenylketonuria’s Impact on Physical Growth in a Spanish Cohort
(Luis Aldámiz-Echevarría, Marta Llarena, Fernando Andrade, María L. Couce, Domingo González-Lamuño, María A. Bueno, María C. García, Jaime Dalmau, Isidro Vitoria, Javier Blasco, Carlos Alcalde, David Gil, Mónica Ruiz, Luis Peña-Quintana, María A. Ruiz, David González and Felix Sánchez-Valverde, Metabolism Unit. Cruces University Hospital, Barakaldo, Vizcaya, Spain, and others)

Role of Phenylalanine in Viticulture and Enology
(P. Santamaría, R. López, J. Portu, L. González-Arenzana, I. López-Alfaro, T. Garde-Cerdán, Instituto de Ciencias de la Vid y del Vino (Gobierno de La Rioja-CSIC-Universidad de La Rioja). Ctra. Mendavia-Logroño, Logroño, Spain)

Penetration of L-Phenylalanine and Amino Acids into Hair Keratin Fibers
(Akio Kuzuhara, Research and Development Department, Sunny-Place Co., Ltd., Kuramae, Taito-ku, Tokyo, Japan)


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