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L Leucine an san shi da ?aya daga cikin amino acid mai sarkar reshe uku
Gabatarwa
L Leucine da aka fi sani da Leucine, an san shi da ?aya daga cikin amino acid mai sarkar reshe guda uku. Domin yana da mahimmanci amino acid, mutane ba za su iya hada shi ba.
A matsayin ?aya daga cikin BCAA guda uku, L-Leucine yana da mahimmanci ga lafiyar ku. L-Leucine a matsayin ?ari na abinci yawanci ana amfani da shi ga abinci don wadata jiki da ?arin L-Leucine, wanda ke ba da gudummawa ga ingantaccen ci gaban ?an adam.
bayanin 2
Aikace-aikace
A matsayin ?arin abin da ake ci, an gano leucine don rage raguwar ?wayar tsoka ta hanyar ?ara ha?akar sunadaran tsoka. Ana amfani da Leucine a cikin hanta, ?wayar adipose, da ?wayar tsoka. A cikin adipose da tsoka nama, ana amfani da leucine a cikin samuwar, kuma ha?akar amfani da leucine a cikin wa?annan kyallen takarda guda biyu ya ninka amfani da shi a hanta sau bakwai.
1. L leucine za a iya amfani dashi a matsayin kayan abinci mai gina jiki, mai dandano mai dandano
2. L leucine sakamakon sun hada da isoleucine da valine kuma suna aiki tare don gyara tsoka, sarrafa glucose na jini, da samar da makamashi ga kyallen jikin jiki. L-leucine na iya ?ara ha?akar ?imar homor da kuma taimakawa ?ona kitsen visceral, wa?annan kitsen a jiki saboda na ciki, kawai yana da wahala a samar da ingantaccen aiki ta hanyar abinci da motsa jiki.
3. L leucine shine mafi inganci daya reshe sarkar amino acid, iya yadda ya kamata hana tsoka asarar, domin shi za a iya tuba zuwa sauri bazuwar glucose. ?ara yawan glucose na iya hana lalacewar ?wayar tsoka, don haka ya dace musamman ga masu gina jiki.
4. L Leucine yana taimakawa wajen daidaita yawan sukarin jini saboda yana canzawa zuwa glucose cikin sau?i.
?ayyadaddun samfur
ABUBUWA | Ma'auni |
Bayyanar | Farin lu'ulu'u ko lu'ulu'u ko foda |
wurin narkewa | 293 ~ 295oC |
pH | 5.5-7.0 |
takamaiman juyawa [α] Dt | +14.9°~+17.3° |
abun ciki | 96.0% ~ 99.5% |
watsa haske | ≥94% |
hasara akan bushewa | ≤0.20% |
ragowar ?onewa | ≤0.20% |
chloride | ≤0.02% |
sulfate | ≤0.02% |
gishiri gishiri | ≤0.0030% |
karfe mai nauyi | ≤0.0015% |
aerobic kwayoyin Count | ≤5000CFU/g |
Molds da yisti | ≤100CFU/g |