Biology

leucine (Leu L)

Term: leucine

Literally meaning: ?pertaining to white?

Origin: Anc Greek

??????/leukos(=white)

Coined/History

Leucine was isolated in 1818 by French chemist Joseph Louis Proust (1754-1855) from cheese in a white crystalline state. Finally it was named by Fench chemist Henri Braconnot (1780-1855) who isolated it in a pure form from muscle.

Definition

Leucine is an essential amino acid that helps to protein synthesis. It is utilized also in the liver and adipose tissue. In muscle and in adipose tissue leucine is used in the formation of sterols. It is found in foods that are high in proteins like eggs, meat, poultry and legumes.

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Biology