a white, crystalline nonessential amino acid, CHOHCHCH(NH)COOH, formed by the decomposition of proteins, as in the putrefaction of cheese
Origin of tyrosineClassical Greek tyros, cheese (see butter) + -ine
A white crystalline amino acid, C9H11NO3, that is obtained from the hydrolysis of proteins such as casein and is a precursor of epinephrine, thyroxine, and melanin.
Origin of tyrosineGreek t&umacron;ros, cheese; see teu&schwa;- in Indo-European roots + –ine2.
(countable and uncountable, plural tyrosines)
Ancient Greek [script?] cheese.