Tryptophan

L-tryptophan is an amino acid, a protein building block that can be found in many plant and animal proteins. L-tryptophan is called an “essential” amino acid because the body can’t make it. It must be acquired from food. It is important for the development and functioning of many organs in the body. After absorbing L-tryptophan from food, our bodies convert it to 5-HTP (5-hyrdoxytryptophan), and then to serotonin. Serotonin is a hormone that transmits signals between nerve cells. It also causes blood vessels to narrow. Changes in the level of serotonin in the brain can alter mood.

Special Precautions of Tryptophan

• L-tryptophan is POSSIBLY UNSAFE when taken by mouth. It has been linked to over 1500 reports of eosinophilia-myalgia syndrome (EMS) and 37 deaths. EMS is a neurological condition with symptoms that include fatigue; intense muscle pain; nerve pain; skin changes; baldness; rash; and pain and swelling affecting the joints, connective tissue, lungs, heart, and liver. Symptoms tend to improve over time, but some people may still experience symptoms up to 2 years after they develop EMS. Some people report that their symptoms have never gone away completely.In 1990, L-tryptophan was recalled from the market due to these safety concerns. After the limitation of L-tryptophan products, the number of EMS cases dropped sharply. The exact cause of EMS in patients taking L-tryptophan is unknown, but some evidence suggests it may be due to contaminated L-tryptophan products. About 95% of all EMS cases were traced to L-tryptophan produced by a single manufacturer in Japan. Currently, under the Dietary Supplement Health and Education Act (DSHEA) of 1994, L-tryptophan is available and marketed as a dietary supplement.
• L-tryptophan can cause some side effects such as heartburn, stomach pain, belching and gas, nausea, vomiting, diarrhea, and loss of appetite. It can also cause headache, lightheadedness, drowsiness, dry mouth, visual blurring, muscle weakness, and sexual problems.
• Pregnancy and breast-feeding: L-tryptophan is LIKELY UNSAFE in pregnancy because it may harm the unborn child. Not enough is known about the safety of L-tryptophan during breast-feeding. Avoid using L-tryptophan during pregnancy and breast-feeding.
• A white blood cell disorder called eosinophilia: L-tryptophan might make this condition worse. L-tryptophan has been associated with the development of eosinophilia-myalgia syndrome (EMS).
• Liver or kidney disease: L-tryptophan might make these conditions worse since it has been associated with the development of eosinophilia-myalgia syndrome (EMS).
• Medications for depression interacts with L-TRYPTOPHAN
• Sedative medications interacts with L-TRYPTOPHAN
• Dextromethorphan (Robitussin DM, and others) interacts with L-TRYPTOPHAN
• Meperidine (Demerol) interacts with L-TRYPTOPHAN
• Pentazocine (Talwin) interacts with L-TRYPTOPHAN
• Phenothiazines interacts with L-TRYPTOPHAN
• Tramadol (Ultram) interacts with L-TRYPTOPHAN

Benefits and uses of Tryptophan are

• premenstrual dysphoric disorder (PMDD).
• insomnia
• sleep apnea
• depression
• anxiety
• attention deficit-hyperactivity disorder (ADHD)
• Tourette's syndrome
• Smoking cessation (helping people quit smoking). Taking L-tryptophan seems to improve the effectiveness of conventional treatment for smoking cessation.
• Treating teeth grinding (bruxism).
• Treating facial pain.
• Improving athletic ability.

Dietary sources

Tryptophan is a routine constituent of most protein-based foods or dietary proteins. It is particularly plentiful in chocolate, oats, dried Date Palm|dates, milk, yogurt, cottage cheese, red meat, eggs, fish, poultry, sesame, chickpeas, sunflower seeds, pumpkin seeds, spirulina, bananas, and peanuts. Despite popular belief that turkey has a particularly high amount of tryptophan, the amount of tryptophan in turkey is typical of most poultry. There is also a myth that plant protein lacks tryptophan; in fact, tryptophan is present in significant amounts in almost all forms of plant protein, and abundant in some.

Tryptophan (Trp) Content of Various Foods</center>

Food	Protein [g/100 g of food]	Tryptophan [g/100 g of food]	Tryptophan/Protein [%]
egg, white, dried	81.10	1.00	1.23
spirulina, dried	57.47	0.93	1.62
cod, atlantic, dried	62.82	0.70	1.11
soybeans, raw	36.49	0.59	1.62
cheese, Parmesan	37.90	0.56	1.47
sesame seed	17.00	0.37	2.17
cheese, cheddar	24.90	0.32	1.29
sunflower seed	17.20	0.30	1.74
pork, chop	19.27	0.25	1.27
turkey	21.89	0.24	1.11
chicken	20.85	0.24	1.14
beef	20.13	0.23	1.12
salmon	19.84	0.22	1.12
lamb, chop	18.33	0.21	1.17
perch, Atlantic	18.62	0.21	1.12
egg	12.58	0.17	1.33
wheat flour, white	10.33	0.13	1.23
baking chocolate, unsweetened	12.9	0.13	1.23
milk	3.22	0.08	2.34
rice, white	7.13	0.08	1.16
oatmeal, cooked	2.54	0.04	1.16
potatoes, russet	2.14	0.02	0.84
banana	1.03	0.01	0.87