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Carnosine (L-Carnosine), scientific name β-alanyl-L-histidine, is a dipeptide composed of β-alanine and L-histidine, a crystalline solid. Muscle and brain tissues contain high concentrations of carnosine. Carnitine is a compound found along with carnitine by the Russian chemist Gulevich. Studies in the United Kingdom, South Korea, Russia, and other countries have shown that carnosine has a strong antioxidant capacity and is beneficial to the human body. Carnosine has been shown to scavenge reactive oxygen species (ROS) and α-β-unsaturated aldehydes formed during oxidative stress by excessive oxidation of fatty acids in cell membranes.
1. New food additives.
2. Carnosine is a dipeptide composed of β-alanine and histidine, which can be synthesized in animals.
3. Carnosine has a significant inhibitory effect on lipid oxidation caused by free radicals and metal ions. Carnosine has the effect of inhibiting lipid oxidation and protecting meat color in meat processing. Carnosine and phytic acid resist beef oxidation. Adding 0.9 g/kg carnosine to the diet can improve meat color and oxidative stability of skeletal muscle, and has a synergistic effect with vitamin E.
4. The use of carnosine in cosmetics can prevent the aging and whitening effects of the skin. Carnosine can prevent the occurrence of free radicals generated by smoking, which are more harmful to the skin than sunlight. Free radicals are highly active atoms or atomic groups in the human body that can oxidize other substances in the body.
5. Carnosine has antioxidant properties and is a natural antioxidant.
6. The transmittance of turbid human eye crystals is enhanced. Using antioxidant preparations made from carnosine can treat senile cataract.
7. Sensors of the olfactory nerve, which can promote wound healing, are especially used as oral drugs for surgical treatment.
1. International research has confirmed that carnosine has a good anti glycosylation effect. Carbonylation proteins and glycation end products (AGEs) are signals of cellular aging. They accumulate abnormally within the cell, accelerating cross-linking with other proteins. Carnosine can replace proteins in the body by reacting with sugar before sugar attacks the skin, thereby helping to protect proteins from glycosylation and achieving an anti glycosylation effect.
2. There is a phenomenon related to aging called non enzymatic glycosylation of proteins. The most preferred sites for glycosylation are the amino and carbonyl groups close to imidazole, and carnosine precisely owns these groups. Therefore, the addition of carnosine leads to its highest priority in being reacted, replacing protein in advance for glycosylation.
3. Carnosine is also an important intracellular antioxidant. Research has shown that carnosine can scavenge reactive oxygen species (ROS) and prevent peroxidation of cellular membrane fatty acids during oxidative stress. At the same time, it also has strong anti aging effects.
Carnosine (L-Carnosine), scientific name β-alanyl-L-histidine, is a dipeptide composed of β-alanine and L-histidine, a crystalline solid. Muscle and brain tissues contain high concentrations of carnosine. Carnitine is a compound found along with carnitine by the Russian chemist Gulevich. Studies in the United Kingdom, South Korea, Russia, and other countries have shown that carnosine has a strong antioxidant capacity and is beneficial to the human body. Carnosine has been shown to scavenge reactive oxygen species (ROS) and α-β-unsaturated aldehydes formed during oxidative stress by excessive oxidation of fatty acids in cell membranes.
1. New food additives.
2. Carnosine is a dipeptide composed of β-alanine and histidine, which can be synthesized in animals.
3. Carnosine has a significant inhibitory effect on lipid oxidation caused by free radicals and metal ions. Carnosine has the effect of inhibiting lipid oxidation and protecting meat color in meat processing. Carnosine and phytic acid resist beef oxidation. Adding 0.9 g/kg carnosine to the diet can improve meat color and oxidative stability of skeletal muscle, and has a synergistic effect with vitamin E.
4. The use of carnosine in cosmetics can prevent the aging and whitening effects of the skin. Carnosine can prevent the occurrence of free radicals generated by smoking, which are more harmful to the skin than sunlight. Free radicals are highly active atoms or atomic groups in the human body that can oxidize other substances in the body.
5. Carnosine has antioxidant properties and is a natural antioxidant.
6. The transmittance of turbid human eye crystals is enhanced. Using antioxidant preparations made from carnosine can treat senile cataract.
7. Sensors of the olfactory nerve, which can promote wound healing, are especially used as oral drugs for surgical treatment.
1. International research has confirmed that carnosine has a good anti glycosylation effect. Carbonylation proteins and glycation end products (AGEs) are signals of cellular aging. They accumulate abnormally within the cell, accelerating cross-linking with other proteins. Carnosine can replace proteins in the body by reacting with sugar before sugar attacks the skin, thereby helping to protect proteins from glycosylation and achieving an anti glycosylation effect.
2. There is a phenomenon related to aging called non enzymatic glycosylation of proteins. The most preferred sites for glycosylation are the amino and carbonyl groups close to imidazole, and carnosine precisely owns these groups. Therefore, the addition of carnosine leads to its highest priority in being reacted, replacing protein in advance for glycosylation.
3. Carnosine is also an important intracellular antioxidant. Research has shown that carnosine can scavenge reactive oxygen species (ROS) and prevent peroxidation of cellular membrane fatty acids during oxidative stress. At the same time, it also has strong anti aging effects.
