Product Name: L-Carnosine CAS NO:305-84-0
Chemical & Physical Properties:
Appearance: white to off-white crystalline powder
Boiling Point:656.2℃ at 760 mmHg
Carnosine (beta-alanyl-L-histidine) is a dipeptide molecule, made up of the amino acids beta-alanine and histidine. It is highly concentrated in muscle and brain tissues.
Carnosine and carnitine were discovered by Russian chemist Vladimir Gulevich. Researchers in Britain, South Korea, Russia and other countries have shown that carnosine has a number of antioxidant properties that may be beneficial. Carnosine has been proven to scavenge reactive oxygen species (ROS) as well as alpha-beta unsaturated aldehydes formed from peroxidation of cell membrane fatty acids during oxidative stress. Carnosine is also a zwitterion, a neutral molecule with a positive and negative end.
Like carnitine, carnosine is composed of the root word carn, meaning flesh, alluding to its prevalence in animal protein. A vegetarian (especially vegan) diet provides less carnosine, compared to levels found in a more typical diet including meat.; Carnosine can chelate divalent metal ions.
Carnosine can increase the Hayflick limit in human fibroblasts, as well as appearing to reduce the telomere shortening rate. Carnosine is also considered as a geroprotector.
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