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In the UK, foods containing aspartame must carry ingredient panels that refer to the presence of "aspartame or E951" [16] and they must be labeled with a warning "Contains a source of phenylalanine." In Brazil, the label "Contém Fenilalanina" (Portuguese for "Contains Phenylalanine") is also mandatory in products which contain it.
The EAAs in plants vary greatly due to the vast variation in the plant world and, in general, plants have much lower content of proteins than animal food. [2] [3] Some plant-based foods contain few or no EAAs, e.g. some sprouts, mango, pineapple, lime and melon. On the other hand, nuts, seeds, beans and peas contain EAAs in significant quantity.
In Canada, foods that contain aspartame are required to list aspartame among the ingredients, include the amount of aspartame per serving, and state that the product contains phenylalanine. [36] Phenylalanine is one of the essential amino acids and is required for normal growth and maintenance of life. [34]
So, for convenience, sulfur-containing amino acids are sometimes considered a single pool of nutritionally equivalent amino acids as are the aromatic amino acid pair, phenylalanine and tyrosine. Likewise arginine , ornithine , and citrulline , which are interconvertible by the urea cycle , are considered a single group.
In plants, the shikimate pathway first leads to the formation of chorismate, which is the precursor of phenylalanine, tyrosine, and tryptophan. These aromatic amino acids are the precursors of many secondary metabolites , all essential to a plant's biological functions, such as the hormones salicylate and auxin .
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Particularly abundant flavanoids in foods are catechin (tea, fruits), hesperetin (citrus fruits), cyanidin (red fruits and berries), daidzein , proanthocyanidins (apple, grape, cocoa), and quercetin (onion, tea, apples). [2] Phenolic acids include caffeic acid; Lignans are polyphenols derived from phenylalanine found in flax seed and other cereals.
Like all protein-rich foods, spirulina contains the essential amino acid phenylalanine (2.6–4.1 g/100 g), [5] which should be avoided by people who have phenylketonuria, a rare genetic disorder that prevents the body from metabolizing phenylalanine, which then builds up in the brain, causing damage. [52]