Term: tryptophan (Trp W)
Literally
meaning: “to be broken and to appear”
Origin: Anc Greek
τρίβω/trivo (=to rub, to powder, to grind) > (simple past) ἔτριψα/etripsα >τρύω/tryo(=to puncture)
φαίνω/pheno(=be
visible, or obvious, show)
Coined/History
Tryptophan discovered by Frederick Hopkins
(1861-1947) through casein
hydrolysis. Hopkins was first who referred to those amino acids that are not manufactured by body and they
must be taken by diet. The name of tryptophan was first used by Neumeister in 1890 concerning the substance present in
tryptic digests of proteins.
Definition
Tryptophan is an essential
amino acid (cannot be synthesized by the organism) which contains an indole functional group. It
is precursor for the serotonin (neurotransmitter) auxin (phytohormone) and
niacin (vitamin). It is found in foods
such as chocolate, yogurt, cottage cheese, eggs, sesame seeds, dried spirulina
and bananas.
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