Valine

Type: Essential Amino Acid
Name: Valine (V, Val) Chemical formula C₅H₁₁NO₂
Importance- to Body:
Needed for muscle metabolism, maintaining proper amount of nitrogen in the body, and crucial for tissue repair. Valine may be beneficial in treating liver and gallbladder diseases (from the damage of drugs and alcohol).
Distribution- in Body:
Produces glucose and supplies after intense exercise to prevent break down of muscles.
Excess Effects:
Disruption of the kidneys or liver, headaches, dizziness.
Deficiency Effects:
Maple syrup urine disease is caused by the inability to metabolize valine, leucine, and isoleucine, lack of valine can affect the myelin coating of the nerves, and can cause neurological, motor and cognitive problems.
Food Sources:
Protein-Rich Foods (meat), Dairy Products, Soy Products, Legumes, Beans, Mushrooms, Leafy Green Vegetables.
Environmental/Geographic Sources:
Supplemental Information:
Closely related to leucine and isoleucine (similar function and structure). It is recommended that valine be taken with leucine and isoleucine for more convenience.

Valine (Wikipedia)

Valine

Names
IUPAC name Valine
Other names 2-Amino-3-methylbutanoic acid
Identifiers
CAS Number	516-06-3 Y 72-18-4 (L-isomer) Y 640-68-6 (D-isomer) Y
3D model (JSmol)	Interactive image
ChEBI	CHEBI:57762 Y
ChEMBL	ChEMBL43068 Y
ChemSpider	6050 Y
DrugBank	DB00161 Y
ECHA InfoCard	100.000.703
EC Number	208-220-0
IUPHAR/BPS	4794
KEGG	D00039 Y
PubChem CID	1182
UNII	4CA13A832H Y
InChI InChI=1S/C5H11NO2/c1-3(2)4(6)5(7)8/h3-4H,6H2,1-2H3,(H,7,8)/t4-/m0/s1 Y Key: KZSNJWFQEVHDMF-BYPYZUCNSA-N Y InChI=1/C5H11NO2/c1-3(2)4(6)5(7)8/h3-4H,6H2,1-2H3,(H,7,8)/t4-/m0/s1 Key: KZSNJWFQEVHDMF-BYPYZUCNBW
SMILES CC(C)[C@@H](C(=O)O)N
Properties
Chemical formula	C5H11NO2
Molar mass	117.15 g·mol−1
Density	1.316 g/cm3
Melting point	298 °C (568 °F; 571 K) (decomposition)
Solubility in water	soluble
Acidity (pKa)	2.32 (carboxyl), 9.62 (amino)
Magnetic susceptibility (χ)	-74.3·10−6 cm3/mol
Supplementary data page
Structure and properties	Refractive index (n), Dielectric constant (εr), etc.
Thermodynamic data	Phase behaviour solid–liquid–gas
Spectral data	UV, IR, NMR, MS
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
Y verify (what is Y ?)
Infobox references

Valine (symbol Val or V) is an α-amino acid that is used in the biosynthesis of proteins. It contains an α-amino group (which is in the protonated −NH₃⁺ form under biological conditions), an α-carboxylic acid group (which is in the deprotonated −COO⁻ form under biological conditions), and a side chain isopropyl group, making it a non-polar aliphatic amino acid. It is essential in humans, meaning the body cannot synthesize it: it must be obtained from the diet. Human dietary sources are foods that contain protein, such as meats, dairy products, soy products, beans and legumes. It is encoded by all codons starting with GU (GUU, GUC, GUA, and GUG).

Like leucine and isoleucine, valine is a branched-chain amino acid. In sickle-cell disease, a single glutamic acid in β-globin is replaced with valine. Because valine is hydrophobic, whereas glutamic acid is hydrophilic, this change makes the hemoglobin prone to abnormal aggregation.