What is the difference between Leucine and Isoleucine?
On a chemical level, leucine and isoleucine are very similar. The two amino acids are isomers. This means they have the same molecular formula, but differ in the structure of the molecule.
This difference leads to some different properties of the two amino acids. Isoleucine, for example, is used for gluconeogenesis, which is the new formation of glucose. It is also an integral part of human medicine as part of an amino acid infusion solution for parenteral nutrition. Leucine and isoleucine together are two of the three amino acids commonly referred to as BCAA’s and are often taken in combination with the 3rd amino acid (valine). Among the desired synergistic effects of BCAA’s are Regulation of the hormone balance Increase of performance Improvement of concentration Increase of the protein synthesis rate
- Regulation of the hormone balance
- Increase of performance
- Improvement of concentration
- Increase of the protein synthesis rate
Food with leucine
Leucine is present in large quantities in many foods. In the following, some foods are listed with respective amounts of leucine per 100g: millet 1350mg spelt flour 1023mg wheat flour 860mg soybeans 2840mg peas 2340 kale 250mg potato 140mg strawberry 44mg avocado 197mg peanuts 2030mg cashew nuts 1440mg parmesan 3500mg camembert 2250mg buttermilk 350mg chicken egg 1260mg beef liver 1990mg lamb 1690mg tuna 2170mg sardine 1870mg trout 1770mg
- Millet 1350mg
- Spelt flour 1023mg
- Wheat flour 860mg
- Soybeans 2840mg
- Peas 2340
- Kale 250mg
- Potato 140mg
- Strawberry 44mg
- Avocado 197mg
- Peanuts 2030mg
- Cashew nuts 1440mg
- Parmesan 3500mg
- Camembert 2250mg
- Buttermilk 350mg
- Chicken egg 1260mg
- Beef liver 1990mg
- Lamb 1690mg
- Tuna 2170mg
- Sardine 1870mg
- Trout 1770mg
