an essential amino acid, (CH)CHCHCH(NH)COOH, produced by the hydrolysis of proteins by pancreatic enzymes during digestion and by the putrefaction of nitrogenous organic matter
Origin of leucine; from Classical Greek leukos, white (see light) + -ine
An essential amino acid, C6H13NO2, obtained by the hydrolysis of protein by pancreatic enzymes during digestion and necessary for optimal growth in children and for the maintenance of nitrogen balance in adults.
Origin of leucineFrench : leuc–, leuc– + –ine, –ine.
(countable and uncountable, plural leucines)
Ancient Greek λευκός (leukos, “white”) + -ine