Carnosine

From WikiMD's Food, Medicine & Wellness Encyclopedia

Carnosine is a dipeptide molecule, made up of two amino acids, beta-alanine and histidine. It is highly concentrated in muscle and brain tissues.

Chemistry[edit | edit source]

Carnosine (β-alanine-L-histidine) is a naturally occurring dipeptide. Its chemical structure is C9H14N4O3. It is synthesized in the body by the enzyme carnosine synthetase.

Function[edit | edit source]

Carnosine has a number of important functions in the body. It acts as a buffer to maintain pH levels in muscles during high-intensity exercise. It also has antioxidant properties, protecting cells from damage by free radicals. Carnosine has been shown to have anti-glycation properties, preventing the formation of advanced glycation end-products (AGEs) which can lead to age-related diseases such as Alzheimer's disease and diabetes.

Health Benefits[edit | edit source]

Research has suggested that carnosine may have several health benefits. These include potential protective effects against age-related diseases, such as neurodegenerative diseases and certain types of cancer. It may also improve exercise performance and recovery.

Dietary Sources[edit | edit source]

Carnosine is found in high concentrations in beef, pork, and chicken, but is also available in supplement form.

See Also[edit | edit source]

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References[edit | edit source]


External Links[edit | edit source]

Please note that the content of this article does not constitute medical advice and is intended for informational purposes only. Always seek the advice of a qualified health provider with any questions you may have regarding a medical condition.

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