CITRULLINE Definition & Meaning

citrulline

[ si-truh-leen ]

Phonetic (Standard)IPA

noun

Biochemistry.

an amino acid, NH 2 CONH(CH 2 ) 3 CHNH 2 COOH, abundant in watermelons and an intermediate compound in the urea cycle.

citrulline

/ ˈ��ɪ�ٰ�əˌ��ː�� /

noun

an amino acid that occurs in watermelons and is an intermediate in the formation of urea. Formula: NH 2 CONH(CH 2 ) 3 CHNH 2 COOH

citrulline

/ ��ĭ��′��ə-��ŧ��′ /

An amino acid originally isolated from watermelon, occurring mostly in the liver as an intermediate in the conversion of ornithine to arginine during urea formation. Chemical formula: C 6 H 13 N 3 O 3 .

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51�Թ� History and Origins

Origin of citrulline¹

1930; < New Latin citrull ( us ) the watermelon genus ( Medieval Latin citrul ( l ) us, citrolus, Latinization of South Italian citrulo, Tuscan citri ( u ) olo < Late Latin citrium watermelon (derivative of Latin citrus ( citrus ); apparently in reference to the citroncolored fruit of some types of watermelon), with -uolo < Latin -eolus ) + -ine ²

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51�Թ� History and Origins

Origin of citrulline¹

C20: from Medieval Latin citrullus a kind of watermelon, from Latin citron, referring to its colour

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Example Sentences

Examples have not been reviewed.

One of citrulline's functions within our bodies is to contribute to nitric oxide synthesis.

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His liver doesn’t make enough arginine and citrulline to remove proteins, so instead of them being released in urine, they get stored, Hommel explained.

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The water content and fiber aids in healthy digestion, and to top it off, watermelon provides citrulline, an amino acid that coverts to arginine in the body and ultimately supports blood vessel health.

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Among all of the produce picks, watermelon is the best source of citrulline.

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Additional food sources of citrulline include other melons, cucumbers, onions and garlic.

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