C10H12N2O

Because serotonin is made of tryptophan, an amino acid, it is important to consider the characteristics of an amino acid and its characterisitics when discussing the characteristics of a molecule with amino acids (such as serotonin). When placed in water, the bond strength of the ionic bond is weaker than the bond strength (attraction) between the atoms in the amino acid (and as a result, the molecule) and the hydrogen atoms in the water.. Therefore, when placed in water, the hydrogen bonds break the ionic bonds and the amino acid will dissolve in water (Clark, 2007).

 

Serotonin can also be identified as having an amine (side group), alkene (double bond on ring structures), and arene (benzene ring), it is often given a name to collectively refer to the three groups at once called indole. Serotonin is classified as being an indolamine (Functional Groups, 2010). Monoamines is a term used to describe neurotransmitters, under which are several classes. One class, indolamines, is the one serotonin is part of (Dowling and Joseph, 2014). Monoamines have an amino group that is connected to an aromatic ring by a two-carbon chain (Koch).

 

Serotonin is only reponsive to stimulation (i.e. active transport) and are binded to a post-synaptic neuron. These concepts are explained further in the "function" page. 

 

HOW IS IT CREATED CHEMICALLY?

 

Serotonin is created from tryptophan when there is enough vitamin B1, B3, B6 and folic acid. Tryptophan can be found in brown rice, cottage cheese, meats, and some nuts (The Human Brain, 2004).

 

Eating food high in protein is known to decrease serotonin levels. Serotonin is only made from sweet or starchy carbohydrates, as tryptophan can only be created this way. Eating protein prevents the amino acid from passing the barrier from blood to brain, only because other amino acids compete to pass this barrier and tryptophan struggles in this battle. There are more of the other amino acids when protein is eaten; therefore tryptophan is at a disadvantage.

 

Carbohydrates, however, give tryptophan an advantage and produce more of it, allowing it to successfully pass through the blood-brain barrier.