Phenylalanine: benefits, dosage, contraindications

Phenylalanine is an essential amino acid that the human body cannot synthesize and therefore must be obtained from the diet. It occurs naturally in many protein-rich foods, such as meats, eggs, dairy products, legumes, and certain seaweeds. Phenylalanine is the precursor to several biologically active molecules, notably tyrosine, which is the origin of neurotransmitters such as dopamine, norepinephrine, and epinephrine. This amino acid exists in two main forms: L-phenylalanine, found in foods, and D-phenylalanine, synthetically produced and used for therapeutic purposes. A version called DL-phenylalanine (DLPA) combines both forms and is often offered as a dietary supplement. Phenylalanine plays a key role in protein synthesis and la mood regulation. Indeed, L-phenylalanine is metabolized into tyrosine, which contributes to the production of neurotransmitters linked to alertness and well-being. D-phenylalanine appears to act by modulating the body's natural opioid systems, which may have an effect on pain management. However, for people with phenylketonuria (PKU), a genetic disorder that prevents the metabolization of phenylalanine, accumulation of this amino acid can lead to toxic effects, including neurological damage. In such cases, a strictly controlled, low-phenylalanine diet is essential. When used as a supplement, phenylalanine is sometimes studied for its effects on the vitiligo, depression and pain management.