Factory supply best price food supplement L-Leucine 61-90-5.
L-Leucine is considered a vital amino acid for the protein synthesis and various metabolic functions, which helps in regulating the blood-sugar levels, promotes the growth and the recovery of muscle and bone tissues, as well as the production of the growth hormone.
Place of Origin China
MOQ 1 kg
Payment Term T/T 100% paid in advance
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CAS No.: 61-90-5
Molecular Formula: C6H13NO2
Molecular Weight: 131.17
Appearance: White crystals or crystalline powder
Melting Point:>300 °C (lit.)
Boiling Point:122-134 °C
Application of L-leucine
1. L-leucine can be used as a nutritional supplement and flavoring agent. Can prepare amino acid infusion and comprehensive amino acid preparation, hypoglycemic agent, plant growth promoter.
2.Its functions include working with isoleucine and valine to repair muscles, control blood sugar, and provide energy to body tissues. It also increases the production of growth hormone and helps burn visceral fat, which, because it's inside the body, isn't effective just through diet and exercise.
Description About L-Leucine
Leucine is an essential amino acid that is used in the biosynthesis of proteins. Leucine is an α-amino acid, meaning it contains an α-amino group, an α-carboxylic acid group , and a side chain isobutyl group, making it a non-polar aliphatic amino acid. It is essential in humans, meaning the body cannot synthesize it: it must be obtained from the diet. Human dietary sources are foods that contain protein, such as meats, dairy products, soy products, and beans and other legumes.
As a dietary supplement, L-Leucine has been found to slow the degradation of muscle tissue by increasing the synthesis of muscle proteins in aged rats.
L-Leucine is an important nutrient. It can participate in the renewal of plasma proteins in animals, and can promote riboflavin to play a role. It can also contribute to the synthesis of niacin and heme, can significantly increase the antibodies in the fetus of pregnant animals, and promote lactation of dairy cows and sows during lactation. effect. When livestock and poultry lack tryptophan, their growth is stagnant and their body weight is lost.
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