Leucine (inci)

"Leucine" (from Greek leukos = white - leucine crystallizes out in white platelets) refers to the proteinogenic amino acid leucine, which is essential for humans and plays a central role in the energy balance in muscle tissue. Leucine is combined with isoleucine and valine to form the Branched Chain Amino Acids (BCAAs). Along with methionine and cystine, leucine is an important component of hair keratin. It is coded by the codons UUA, UUG, CUU, CUC, CUA and CUG.

Leucine is - bound in peptides - a component of animal and plant proteins. The following are particularly rich in leucine (percentages in relation to the respective total protein): raw beef (8.0%), chicken egg (8.6%), wholemeal maize flour (12.3%), unpeeled rice (8.3%). Leucine deficiency is caused either by insufficient intake with food or by vitamin B6 hypovitaminosis.

Medicine: In the rare "branched-chain decarboxylase deficiency syndrome" of maple syrup disease (E71.0), an accumulation of the 3 branched-chain amino acids leucine, isoleucine and valine occurs as a result of a genetic defect in the decarboxylase of alpha-keto acids in blood and urine.

Cosmetics: Leucine is used in cosmetic formulations. Leucine acts as an antistatic agent (reduces static electricity by neutralising the electrical charge on the surface, e.g. of hair), hair conditioning agent (makes hair easy to comb, smooth, soft and shiny and gives it volume) and skin care product.