TRYPTOPHAN-DERIVED BIOACTIVE COMPOUNDS IN FOOD

This survey covers analysis, occurrence, and formation of tryptophan-d erived compounds in food and edible plants as well, as dietary and met abolic aspects of tryptophan derivatives. After summarizing biosynthes is and metabolism of tryptophan, attention is focused on products obta ined by oxidative degradation reactions, compounds derived from the Ma illard reaction, tetrahydro-beta-carbolines, and harman derivatives. I n addition, formation of heterocyclic aromatic amines and relevance of tryptophan contaminants for the outbreak of the eosinophilia-myalgia syndrome (EMS) are reviewed.