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Phenylalanine

L-phenylalanine is an essential amino acid (a vital nutrient) which is one of the essential amino acids and contained in a large amount of biological samples as well as in foods and drinks employed as L-phenylalanine sources. Phenylalanine is also a substance of industrial importance useful as a raw material for the production of L-aspartyl-L-phenylalanine methyl ester, a sweetener. L-phenylalanine is useful for synthesizing insulin, adrenaline and certain enzymes. Additionally, L-phenylalanine enhances alertness, learning and memory and acts as a pain retardant and appetite suppressant. L-Phenylalanine also helps build collagen and connective tissues. L-phenylalanine is a pre-cursor to excitatory neurotransmitters in the brain--dopamine and norepinephrine. L-Phenylalanine replenishes neurotransmitters which control thermogenesis, mood, behavior and alertness. The essential nutrient amino acid L-phenylalanine contained in the formulation can be converted by the brain into neurotransmitters noradrenaline and dopamine with the help of the essential nutrient enzyme cofactors folic acid, vitamin C, copper, and vitamin B-6 and into the neuromodulator beta phenylethylamine with the help of the essential nutrient enzyme co-factors copper and vitamin B6. Phenylalanine can also be used by the brain to make a natural neuromodulator beta-phenyethylamine (modulates, the effects of neurotransmitters). Phenylalanine is converted into beta-phenylethylamine by the enzyme aromatic amino acid decarboxylase. Phenylalanine may be obtained by isolation from a hydrolyzate of protein, such as defatted soybeans, by fermentation or by organic synthesis; and crystallization is generally adopted as the method of purification in any of these processes. Phenylalanine exists in the form of alpha-crystals at a temperature higher than a specific level (normal transition point temperature) and in the form of .beta.-crystals at a temperature lower than the normal transition point temperature.

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