What Is Carnosine?
Carnosine is a dipeptide, a molecule that consists of two amino acids – beta-alanine and histidine. It is considered non-essential, as the body synthesizes it using an ezymatic reaction. Carnosine is found in highest concentration in the active and highly contracting muscles of the skeleton and the heart, and in nerve and brain tissues. Carnosine levels are highest in those involved in intense physical activity (such as endurance athletes).
In body cells, carnosine is involved in a chemical process called glycosylation. During normal metabolism, sugar aldehydes may react with the amino acid components of the protein molecule. The result is the formation of Advance Glycosylation End-Products, or AGE’s, which are oxidized chemicals that cause damage to body tissue. Carnosine is involved in blocking and inactivating AGE’s and eliminating them before they cause harm.
Carnosine is also involved in the cross-linking process of proteins in the DNA strand. A telomere is the repetitive end of a DNA sequence that shortens progressively with cell division and aging. Carnosine plays a role in the delaying of telomere shortening, extending the life of the DNA molecule. Carnosine saturation in body cells decline with age, thus increasing telomere shortening.
In the brain, carnosine plays a role in the formation of neurotransmitters, chemical signals sent out by the brain into the nervous system. It is also a component of cell membranes, increasing their stability. It also has been shown to reduce cell damage caused by beta amyloid, a substance found in the characteristic brain tangles of Alzheimer’s patients.
Carnosine also performs a function called pH buffering. The body is controlled at a pH range between 6.0 and 7.5. When cells become acidic, such as in the case of lactic acid buildup in muscles after exercise, carnosine is involved in removing the acid and bringing pH balance back to normal.
In the diet, carnosine is primarily found in animal foods, such as red meat, poultry, and fish. Based on a diet consisting of at least one 3 to 4 ounce serving of a meat, the average American intake of carnosine is 50-250 milligrams per day. Typical vegetarian diets may be lacking in the nutrient, but it is unknown if the deficiency has any adverse health effects.
Carnosine is involved in research studies regarding its antioxidant properties. The nutrient works with other antioxidants, particularly Vitamin E, to scavenge and eliminate reactive oxygen species, also known as free radicals that can cause oxidative stress and damage body tissues. The studies include that for diabetic nephropathy, anti-aging, wound healing, cataracts, and autism.
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