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 • Aug. 6, 2022