Leucine
LEUCINE is an essential branched chain amino acid that some classify as semi-essential. It is necessary for the optimal growth of infants and for the nitrogen balance in adults. It appears to have no particular therapeutic role, but it is vital in supporting functions. Leucine lowers elevated blood sugar levels and is necessary in promoting the healing of bones, skin, and muscle tissue. It is a recommended supplement for those recovering from surgery, but iit must be taken in balance with isoleucine and valine. It should also be taken in small doses to prevent hypoglycemia. Too much leucine in the diet seems to interfere with numerous biochemical processes that diminish Vitamin B3, leading to pellegra. Corn is one food that has a very high level of leucine in relation to its isoleucine content. The L form of leucine is important in building enzymes and body proteins. The D form has an analgesic effect in animals.
Food sources include brown rice, beans, meat, nuts, soy flour, and whole wheat.
Other names for leucine include: LEU, amino acid L, and 2-amino-4-methyl-pentanoic acid.
