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Abstract
This survey covers analysis, occurrence, and formation of tryptophanderived compounds in food and edible plants as well as dietary and metabolic aspects of tryptophan derivatives. After summarizing biosynthesis and metabolism of tryptophan, attention is focused on products obtained by oxidative degradation reactions, compounds derived from the Maillard reaction, tetrahydro‐ß‐carbolines, and harman derivatives. In addition, formation of heterocyclic aromatic amines and relevance of tryptophan contaminants for the outbreak of the eosinophilia‐myalgia syndrome (EMS) are reviewed.
