Tyrosine

Tyrosine (Tyr or Y) or 4-hydroxyphenylalanine is an amino acid.

Tyrosine
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IUPAC name	(S)-Tyrosine
Other names	L-2-Amino-3-(4-hydroxyphenyl)propanoic acid
Identifiers
CAS number	60-18-4
PubChem	1153
DrugBank	DB03839
ChEBI	CHEBI:58315
SMILES	N[C@@H](Cc1ccc(O)cc1)C(O)=O
Properties
Molecular formula	C9H11NO3
Molar mass	181.17 g mol-1
Solubility in water	.0453 g/100 mL
Magnetic susceptibility (χ)	-105.3·10−6 cm3/mol
Hazards
NFPA 704	75px 1 1 0
Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa)

Tyrosine is one of the 20 standard amino acids used by cells to make proteins. It is a non-essential amino acid, meaning the body can make it. Its codons are UAC and UAU.

Tyrosine can be synthesized in the body from phenylalanine. It is also found in many high-protein food products such as chicken, turkey, fish, milk, yogurt, cottage cheese, cheese, peanuts, almonds, pumpkin seeds, sesame seeds, soy products, lima beans, avocados, bananas and eggs.

It is called tyrosyl when referred to as a functional group or side chain.

Tyrosine Media

• Tyrosine-spin.gif

  Tyrosine ball and stick model spinning

• Tyrosine biosynthesis.svg

  Plant biosynthesis of tyrosine from prephenate.

• Conversion of phenylalanine and tyrosine to its biologically important derivatives.png

  Conversion of phenylalanine and tyrosine to its biologically important derivatives.

• Tyrosinedegradation2.png

  The decomposition of tyrosine to acetoacetate and fumarate. Two dioxygenases are necessary for the decomposition path. The end products can then enter into the citric acid cycle.

• Phe Tyr.png

  Enzymatic oxidation of tyrosine by phenylalanine hydroxylase (top) and non-enyzmatic oxidation by hydroxyl free radicals (middle and bottom).