citrulline

American  

[si-truh-leen] / ˈsɪ trəˌlin /

noun

Biochemistry.

1. an amino acid, NH 2 CONH(CH2 ) 3 CHNH 2 COOH, abundant in watermelons and an intermediate compound in the urea cycle.

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citrulline British  

/ ˈsɪtrəˌliːn /

noun

1. an amino acid that occurs in watermelons and is an intermediate in the formation of urea. Formula: NH 2 CONH(CH 2 ) 3 CHNH 2 COOH

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citrulline Scientific  

/ sĭt′rə-lēn′ /

1. An amino acid originally isolated from watermelon, occurring mostly in the liver as an intermediate in the conversion of ornithine to arginine during urea formation. Chemical formula: C ₆ H ₁₃ N ₃ O ₃ .

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Etymology

Origin of citrulline

1930; < New Latin citrull ( us ) the watermelon genus ( Medieval Latin citrul ( l ) us, citrolus, Latinization of South Italian citrulo, Tuscan citri ( u ) olo < Late Latin citrium watermelon (derivative of Latin citrus ( citrus ); apparently in reference to the citroncolored fruit of some types of watermelon), with -uolo < Latin -eolus ) + -ine ²

Example Sentences

Additional food sources of citrulline include other melons, cucumbers, onions and garlic.

From Salon

His liver doesn’t make enough arginine and citrulline to remove proteins, so instead of them being released in urine, they get stored, Hommel explained.

From Washington Times

The water content and fiber aids in healthy digestion, and to top it off, watermelon provides citrulline, an amino acid that coverts to arginine in the body and ultimately supports blood vessel health.

From Washington Post

Among all of the produce picks, watermelon is the best source of citrulline.

From US News

One of citrulline's functions within our bodies is to contribute to nitric oxide synthesis.

From Salon