Term: threonine (Thr T)
Literally meaning: “pertaining to erythrose or pertaining to red”
Origin: Anc Greek
Threonine was discovered in 1930 by American nutritionist William Cumming Rose (1887-1985) in Illinois University. Its name derived by the similarity with monosacharite threose (C4H8O4) an isomer of D-erythrose. Erythrose's name derived by erythrin-erythritol which isolated from red lichens.
Threonine is an essential amino acid that helps for protein balance in the body, gut integrity and immunity by aiding in production of antibodies. It is needed for gycine and serine formation which are required for collagen production. Threonine is mostly found in the central nervous system. It is found in foods such as cottage cheese, poultry, lentils, fish, meat and sesame seeds.