HTP

HTP is an initialism that can refer to several terms across different fields. The most common meanings include 5-hydroxytryptophan (often written as 5-HTP), a dietary supplement, and high-throughput phenotyping (HTP), a method used in plant science. In addition, some literature uses HTP to denote high-temperature processing in food technology. Other specialized uses exist in various disciplines.

5-hydroxytryptophan is a naturally occurring amino acid precursor to serotonin. It is derived commercially from the seeds of Griffonia simplicifolia and is used as a dietary supplement to support mood, sleep, and appetite regulation in some individuals. Evidence for efficacy is mixed, and health authorities emphasize that it is not approved to treat medical conditions. Potential risks include interactions with antidepressants that affect serotonin levels and, in rare cases, serotonin syndrome. Side effects can include nausea, indigestion, and dizziness. Supplement quality and dosing can vary, and use should be discussed with a healthcare professional, especially during pregnancy, breastfeeding, or when taking other medications.

High-throughput phenotyping refers to automated, rapid measurement of plant traits at scale, usually using imaging, spectroscopy, and sensor data collected from fields, greenhouses, or growth chambers. HTP accelerates plant breeding and genetics by enabling the assessment of traits such as growth rate, drought tolerance, and disease resistance across large populations.

High-temperature processing, used in some food-technology contexts, describes heat-based procedures intended to inactivate microbes and extend shelf life. Practices and terminology vary by industry, and HTP is less standardized than more common terms such as pasteurization or sterilization.