L-tyrosine is an amino acid that can be extracted from the hydrolyzed products of protein-containing substances such as casein or corn. It is also a component of proteins. If we heat L-tyrosine with sugar, an amino-carbonyl reaction occurs and gives us a substance with a particular flavor.
L-tyrosine can be used in many fields. It can be used as a standard for the determination of nitrogen in amino acids in the field of biochemical research, preparation of tissue medium, and colorimetric quantitative analysis using the Milon reaction (protein chromogenic reaction).
In the medical field, L-tyrosine can not only be used as the raw material of amino acid infusion and amino acid compound preparation, but also as a nutritional supplement for the relief of poliomyelitis, nuclear encephalitis, hyperthyroidism, and other symptoms. In addition, L-tyrosine can also be used as a raw material for the production of diiodotyrosine, dibromotyrosine, and l-dopa.