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Valine is important for everyday body functions and for maintaining muscles, as well as for the regulation of the immune system. This particular amino acid is not processed by the liver, but is taken up by muscles.
Valine is essential in humans, meaning the body cannot synthesize it; it must be obtained from dietary sources which are foods that contain proteins, such as meats, dairy products, soy products, beans and legumes. It is encoded by all codons starting with GU (GUU, GUC, GUA, and GUG).
Valine (Val/V) is an essential, non-polar amino acid synthesized in plants. It is noteworthy in hemoglobin, for when it replaces glutamic acid at position number six, it causes hemoglobin to aggregate abnormally under low oxygen conditions, resulting in sickle cell disease.
Valine is a branched-chain essential amino acid. This means your body does not make it and you must get it through your diet. Branched-chain amino acids are used in your body to help make energy. Valine is found mainly in protein food sources, such as meats, fish, soy, and dairy.
Valine is an essential amino acid, meaning the body cannot produce it naturally and must obtain it through the diet. It is primarily obtained through the consumption of protein-rich foods such as meat, poultry, fish, dairy products, and legumes.
L-valine is the L-enantiomer of valine. It has a role as a nutraceutical, a micronutrient, a human metabolite, an algal metabolite, a Saccharomyces cerevisiae metabolite, an Escherichia coli metabolite and a mouse metabolite.
This study has three major findings: first, valine plays a crucial role in improvement of cellular mitochondrial function; second, valine has a protective effect against oxidative stress by minimizing the production of mitochondrial ROS; and third, valine maintains oxidative phosphorylation and ATP rate during oxidative stress.
Valine is an aliphatic, non-polar, non-aromatic, branched chain, glycogenic, essential, and alpha (α-) amino acid that is not synthesized by the human body. It is extremely hydrophobic in nature and generally found inside globular proteins.
Draw the structure for the cation formed when valine (at neutral pH) reacts with an acid. Draw the structure for the anion formed when valine (at neutral pH) reacts with a base. The particular pH at which a given amino acid exists in solution as a zwitterion is called the isoelectric point (pI).
At the isoelectric point, the amino acid carries no net electrical charge because the positive charge on the amino group (+NH3) equals the negative charge on the carboxyl group (−COO−).