protein
UK: ˈprəʊtiːn | US: ˈproʊtiːn
n. A naturally occurring, complex organic macromolecule composed of amino acids, essential for the structure, function, and regulation of living organisms.
n. (Nutrition) A nutrient found in food (e.g., meat, beans) that is necessary for growth and repair of tissues.
protein = prote<primary> + in<chemical suffix>
- prote<primary>: From Greek prōteios ("primary" or "of the first rank"), derived from prōtos ("first"). Reflects the early scientific recognition of proteins as fundamental to life.
- in<chemical suffix>: A suffix used in chemistry to name substances (e.g., albumin, insulin). Introduced in the 19th century to classify organic compounds.
Etymology Origin:
Coined in 1838 by Dutch chemist Gerardus Johannes Mulder, the term protein was proposed by Swedish chemist Jöns Jacob Berzelius from the Greek prōteios to emphasize its primal biological importance. The suffix -in aligns with naming conventions for organic molecules. The word’s evolution mirrors the growing understanding of proteins as the "building blocks of life."
Eggs are a rich source of protein.
Enzymes are specialized proteins that catalyze biochemical reactions.
Athletes often increase their protein intake to support muscle recovery.
A protein deficiency can lead to health issues like weakened immunity.
Scientists study protein folding to understand diseases such as Alzheimer’s.