Phenylalanine is an essential amino acid found in most foods which contain protein such as meat, fish, lentils, vegetables, and dairy. Phenylalanine is the precursor to another amino acid, tyrosine. Because tyrosine is needed to form several neurotransmitters (dopamine, epinephrine, and norepinephrine), as well as thyroid hormone and melanin, phenylalanine intake is important.
References:
- Adrych K, Smoczynski M, Stojek M, et al. Decreased serum essential and aromatic amino acids in patients with chronic pancreatitis. World J Gastroenterol. 2010;16(35):4422-4427.
- Gropper S SJ, Groff J. Adv Nutr Human Metab. 5th ed. Belmont, CA: Wadsworth, Cengage Learning; 2009.
- Vannucchi H, Moreno FS, Amarante AR, de Oliveira JE, Marchini JS. Plasma amino acid patterns in alcoholic pellagra patients. Alcohol Alcoholism. 1991;26(4):431-436.
- Kim J, Boutin M. A list of phenylalanine to protein ratios for common foods. 2014.
- Stegink LD, Filer LJ, Jr., Bell EF, Ziegler EE. Plasma amino acid concentrations in normal adults administered aspartame
in capsules or solution: lack of bioequivalence. Metabolism: Clin Exp. 1987;36(5):507-512.
- Flydal MI, Martinez A. Phenylalanine hydroxylase: function, structure, and regulation. IUBMB Life. 2013;65(4):341-349.
- Mitchell JJ, Trakadis YJ, Scriver CR. Phenylalanine hydroxylase deficiency. Genet Med. 2011;13(8):697-707.
Phenylalanine
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