Tyrosine

From Wikipedia, the free encyclopedia
Jump to navigation Jump to search
Tyrosine
L-Tyrosin - L-Tyrosine.svg
L-Tyrosin phys.svg
IUPAC name (S)-Tyrosine
Other names L-2-Amino-3-(4-hydroxyphenyl)propanoic acid
Identifiers
CAS number 60-18-4
PubChem 1153
DrugBank DB03839
ChEBI CHEBI:58315
SMILES N[C@@H](Cc1ccc(O)cc1)C(O)=O
Properties
Molecular formula C9H11NO3
Molar mass 181.17 g mol-1
Solubility in water .0453 g/100 mL
-105.3·10−6 cm3/mol
Hazards
NFPA 704

NFPA 704.svg

1
1
0
 
Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa)

Tyrosine (Tyr or Y[1]) or 4-hydroxyphenylalanine is an amino acid.

Tyrosine is one of the 20 standard amino acids used by cells to make proteins. It is a non-essential amino acid, meaning the body can make it. Its codons are UAC and UAU.

Tyrosine can be synthesized in the body from phenylalanine. It is also found in many high-protein food products such as chicken, turkey, fish, milk, yogurt, cottage cheese, cheese, peanuts, almonds, pumpkin seeds, sesame seeds, soy products, lima beans, avocados, bananas and eggs.[2]

It is called tyrosyl when referred to as a functional group or side chain.[3]

References[change | change source]

  1. "Nomenclature and Symbolism for Amino Acids and Peptides". IUPAC-IUB Joint Commission on Biochemical Nomenclature. 1983. Archived from the original on 9 October 2008. Retrieved 5 March 2018. 
  2. "Tyrosine". University of Maryland Medical Center. Retrieved 2011-03-17. 
  3. "Amino Acids - Tyrosine". www.biology.arizona.edu. Retrieved 2018-01-31.