nonessential amino acid


Also found in: Dictionary, Thesaurus, Encyclopedia.

nonessential amino acid

[-esen′shəl]
any amino acids that are not essential to the diet because the body can synthesize their molecules from other amino acids. See also amino acid, essential amino acid.

nonessential amino acid

An amino acid that can be produced by the body and is not required in the diet. The nonessential amino acids are alanine, aspartic acid, arginine, citrulline, glutamic acid, glycine, hydroxyglutamic acid, hydroxyproline, norleucine, proline, and serine.
See also: amino acid

nonessential amino acid

any amino acid which is not an ESSENTIAL AMINO ACID in the diet, since it can be manufactured by TRANSAMINATION.

non·es·sen·tial a·mi·no ac·id

(nonĕ-senshăl ă-mēnō asid)
Any alpha-amino acid required for normal health and growth that can be synthesized within the body without requiring regular consumption of said amino acid.
References in periodicals archive ?
Dietary lysine supplementation resulted in an increase in the plasma concentrations of free lysine, and a decrease in the concentrations of threonine, tyrosine, and some nonessential amino acids (Henry et al.
The glutamic acid and aspartic acid were dominant in the nonessential amino acids in both sexes in all seasons, whereas lysine, leucine, and threonine were the dominant among the essential amino acids.
It advises that soy protein is equal to animal proteins (making it suitable as a sole source of protein), and that whole grains, legumes, vegetables, seeds, and nuts contain both essential and nonessential amino acids.
A549 cells were obtained from Health Science Research Resources Bank (Japan Health Sciences Foundation, Osaka, Japan) and grown in Earle's minimum essential medium with nonessential amino acids, 10% fetal bovine serum, 100 U/mL penicillin, and 100 [micro]g/mL streptomycin (Gibco BRL, Life Technologies, Inc.
Unlike most plant-based foods, soy products have the unique qualification of being a complete protein, with both essential and nonessential amino acids, the same nutritional qualities found in red and white meats, Hirt said.