Term: leucine
Literally
meaning: “pertaining
to white”
Origin: Anc Greek
λευκός/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.
No comments:
Post a Comment