Valine is one of the 20 proteinogenic amino acids. Nutritionally, valine is also an essential amino acid. It is named after the plant valerian.
In sickle-cell disease, it substitutes for the hydrophilic amino acid [glutamic acid]? in hemoglobin: Because valine is hydrophobic, the hemoglobin does not fold correctly. Valine is uncharged overall, as its R group is neutral, and the charges from its amino and carboxylic acid groups balance out: a zwitterion.
Foods that are good sources of valine include cottage cheese, fish, poultry, beef, peanuts, sesame seeds, and lentils.
In a 1994 report released by five top cigarette companies, valine is one of the 599 additives to cigarettes. Its use or purpose, however, is unknown, like most cigarette additives. ()