“…glycine, alanine, valine, leucine, isoleucine, proline, serine, threonine, and lysine) or ester derivatives thereof have been modified successfully to the corresponding amino alcohols. ,,,,,,,,, The hydrogenation of other amino acids is more challenging due to the presence of multiple and potentially interfering functional groups in the side chain. For instance, the aromatic moieties in phenylalanine, tyrosine, and tryptophan are preferentially reduced compared to the carboxylic acid, and glutamic acid is converted readily to pyroglutamic acid under typical reaction conditions. , Moreover, the hydrogenation of mixtures is currently limited to synthetic mixtures of three amino acids with an aliphatic side chain …”