Researchers at the University of Cologne have discovered that the amino acid leucine enhances mitochondrial function by preventing the degradation of key proteins on the outer mitochondrial membrane, according to a study published in Nature Cell Biology on May 21, 2026. The finding identifies a direct link between dietary leucine and cellular energy production.
Leucine, an essential amino acid found in protein-rich foods such as meat, dairy, beans, and lentils, cannot be produced by the body and must come from diet, the study noted. According to the report, leucine suppresses the activity of SEL1L, a protein involved in cellular quality control, leading to improved mitochondrial efficiency and greater energy output.
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