Compare and contrast essential, nonessential, and conditionally essential amino acids. Include examples of each classification.
What will be an ideal response?
More than half of the amino acids are nonessential, meaning that the body can synthesize them for itself. Proteins in foods usually deliver these amino acids, but it is not essential that they do so. The body can make all nonessential amino acids, given nitrogen to form the amino group and fragments from carbohydrate or fat to form the rest of the structure. Examples include: Alanine, arginine, asparagine, aspartic acid, cysteine, glutamic acid, glutamine, glycine, proline, serine, and tyrosine.
There are nine amino acids that the human body either cannot make at all or cannot make in sufficient quantity to meet its needs. These nine amino acids must be supplied by the diet; they are essential. These include: Histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine.
Sometimes a nonessential amino acid becomes essential under special circumstances. For example, the body normally uses the essential amino acid phenylalanine to make tyrosine (a nonessential amino acid). But if the diet fails to supply enough phenylalanine, or if the body cannot make the conversion for some reason, then tyrosine becomes a conditionally essential amino acid.
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