L-Leucine

Leucine was discovered in an impure form from cheese in 1819, in the crystalline form from muscle and wool in 1820. It was named after the Greek word leukos [white], evidently because at that time the purification of a substance from nature to a white, crystalline state was considered noteworthy. The structure of leucine was established by laboratory synthesis in 1891.

IUPAC Name: (2S)-2-Amino-4-methylpentanoic acid
Symbol: Leu or L
Molecular Weight: 131.17292 g/mol
Molecular Formula: C6H13NO2
Canonical SMILES: CC(C)CC(C(=O)O)N
Isomeric SMILES: CC(C)C[C@@H](C(=O)O)N
InChIKey Identifier: ROHFNLRQFUQHCH-ZEYBBFMUDN
CAS Number: 61-90-5
MDL Number: MFCD00002617
Melting point: 293 °C
Solubility in water: 22.4 g/1 L (20 °C)
2D Molfile: Get the molfile
3D PDB file: Get the PDB file
Other names: L-2-Amino-4-methylpentanoic acid; alpha-Aminoisocaproic acid; L-alpha-Aminoisocaproic acid; alpha-Amino-gamma-methylvaleric acid; (S)-2-Amino-4-methylvaleric acid; 4-Methyl-norvaline

Load 3D Structure of Leucine

Leucine is important for protein synthesis and many metabolic functions. It is an essential amino acid. Leucine contributes to regulation of blood-sugar levels, growth and repair of muscle and bone tissue and growth hormone production. Leucine also prevents breakdown of muscle proteins after trauma or severe stress and may be beneficial for individuals with phenylketonuria.

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