Chemical formula/structure
Leucine is
isometric with isoleucine (the bonds between the atoms is similar throughout
the molecular structures and the kinds of combinations are very similar).
The formula for this nucleic acid is C6H13NO2. Its molecular weight is 131.17 and its
isoelectric point is 5.98. Leucine is one of the twenty amino acids used
in the human protein building process. Lacking this amino acid is
depriving oneself of the ability to make most of the proteins in the
body. Growth will be shortened and the ability to recover physically will
be much harder. Leucine is a branched-
chain, essential amino acid that stimulates muscle growth being that it is one
of the main components of muscle protein synthesis and may be the major fuel
involved in anabolic (tissue-building) reactions.
Natural Sources of this nutrient in foods
This
nutrient is found in meat, as well as brown rice, nuts, and whole wheat, making
this amino acid very easy to come by. This combination also encompasses
two food groups, giving people more flexibility when eating it.
Considering the average diet, this nutrient should not be a problem to consume.
How it is used by the body
Leucine is
used in the regulation of blood sugar, growth and repairs of muscle tissue
(such as bones, skin and muscles), growth hormone production, wo und healing,
energy regulation, and can help reduce the after effects on muscles after
extreme trauma or stress. Surprisingly, it can also be beneficial for
individuals with phenylketonuria - a condition in which the body cannot
metabolize the amino acid phenylalanine.
Effects if this Nutrient is not present
People
who do not consume a proper amount of protein may end up suffering from a
deficiency. This deficiency is most commonly observed in
vegetarians. This deficiency is called Hypoglycemia.
Hypoglycemia symptoms may appear if the diet is deficient and may include
dizziness, fatigue, headaches, irritability etc. Being that meat is the highest source of
this nutrient, those who do not consume meat are possibly at a risk.
However, this deficiency is rare as this nutrient is very common found in foods
and in a variety of foods.
Internet
Sources:
http://www.chemie.fu-berlin.de/chemistry/bio/aminoacid/leucin_en.html
http://www.chem4kids.com/files/aminoacids/leucine.html
http://www.anyvitamins.com/leucine-info.htm
http://en.wikipedia.org/wiki/Leucine
http://www.biology.arizona.edu/biochemistry/problem_sets/aa/Graphics/MolStruct/L-leucine.jpg
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