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Related to phenylalanine: Phenylalanine hydroxylase
An essential amino acid, C9H11NO2, that occurs as a constituent of many proteins and is converted to tyrosine in the body.
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
phenylalanine(ˌfiːnaɪlˈæləˌniːn; ˌfɛnɪl-) or
(Elements & Compounds) an aromatic essential amino acid; a component of proteins
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
phen•yl•al•a•nine(ˌfɛn lˈæl əˌnin, -nɪn, ˌfin-)
a crystalline, water-soluble, essential amino acid, C6H5CH2CH(NH2)COOH, necessary to the nutrition of humans and most animals, occurring in egg white and skim milk. Abbr.: Phe; Symbol: F
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.
An essential amino acid. See more at amino acid.
The American Heritage® Student Science Dictionary, Second Edition. Copyright © 2014 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
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|Noun||1.||phenylalanine - an essential amino acid found in proteins and needed for growth of children and for protein metabolism in children and adults; abundant in milk and eggs; it is normally converted to tyrosine in the human body|
essential amino acid - an amino acid that is required by animals but that they cannot synthesize; must be supplied in the diet
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