L-Carnosine
Carnosine is a dipeptide formed by the amino acids beta-alanine and histidine. It is concentrated in the muscles, heart and brain. Carnosine is reported to help prevent the biochemical and physiological mechanisms that contribute to ageing. These effects are primarily due to its biological activities as scavenger of reactive oxygen species (ROS) and reactive nitrogen species (RNS), chelator of zinc and copper ions, anti-glycation and prevention of cross-linking reactions which damage proteins.
Carnosine is a potent antioxidant which is used for wound healing, neurodegenerative conditions, photodamage and repair of free radical damage.
Studies have shown that carnosine can suppress fibroblast senescence (a key mechanism of ageing), sustain the retention of cell morphology and even protect against telomere shortening (a sign of DNA damage and ageing). This has generated interest in the potential for carnosine to increase life-span as well as to fight the signs of ageing.
Clinical trials have shown carnosine supplementation has benefits for skin, musculoskeletal tissue, cardiovascular and neurological systems.
Carnosine can be found in meats such as chicken, turkey, beef and pork. Other animal products such as eggs and dairy also contain carnosine, though only in trace amounts.
Benefits:
- Supports brain health.
- Protects the immune system.
- Prevents oxidative damage.
- Supports muscular and cardiac health.
Did you know…
Carnosine is the most effective anti-carbonylation agent yet discovered - carbonylation is the pathological step in the age-related degradation of the body’s proteins such as collagen and elastin)
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