Overview
Allylglycine is an amino acid derived from the combination of allyl alcohol and glycine. It is a clear, colorless liquid with a slight odor, and is soluble in water. Allylglycine plays an important role in the biosynthesis of proteins, especially those involved in energy metabolism. It is also used in the synthesis of a variety of organic compounds, such as pharmaceuticals and agrochemical pesticides. Furthermore, it is used in the manufacture of artificial sweeteners, flavoring agents, and fragrances. Allylglycine has a wide range of industrial and biomedical applications, including the production of flavor enhancers, food preservatives, and animal feed.
Research published in this journal
No peer-reviewed research on this exact topic has been published in International Journal of Amino Acids yet. Browse the journal →