tryptophan

American  

[trip-tuh-fan] / ˈtrɪp təˌfæn /

Also tryptophane

noun

Biochemistry.

1. an essential amino acid, (C 8 H 6 N)CH 2 CH(NH2 )COOH, colorless, crystalline, and aromatic, released from proteins by tryptic digestion and a precursor of serotonin. Trp; W

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tryptophan British  

/ ˈtrɪptəˌfæn /

noun

1. an essential amino acid; a component of proteins necessary for growth

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tryptophan Scientific  

/ trĭp′tə-făn′ /

1. An essential amino acid. Chemical formula: C ₁₁ H ₁₂ N ₂ O ₂ .

2. See more at amino acid

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Etymology

Origin of tryptophan

1900–05; trypto- (irregular combining form representing Greek trīptós “rubbed”) + -phan(e) ( def. )

Explanation

Tryptophan is an amino acid that humans need in their diets in order to be healthy. Meat is known for providing lots of tryptophan. You may be familiar with tryptophan as the chemical present in turkey that is supposed to make people feel like taking a nap after their Thanksgiving feasts. In reality, scientists suspect that carbohydrates and alcohol — as well as overeating — are the true culprits in post-feast sleepiness. Tryptophan is important, though, since it helps our bodies synthesize the protein that we eat.