| Carnosine is a multifunctional dipeptide
made up of a chemical combination of the amino acids beta-alanine
and L-histidine. It is found both in food and in the human
body. Long-lived cells such as nerve cells (neurons) and
muscle cells (myocytes) contain high levels of carnosine.
Muscle levels of carnosine correlate with the maximum life
spans of animals.1-8
Carnosine is a naturally occurring
antioxidant that has been shown to be an anti-glycating
agent. This nutrient also has the ability to suppress
advanced glycation end products (AGEs) and inhibit the
formation of reactive oxygen species, a culprit in oxidative
stress that can lead to age-related conditions.25
Carnosine levels decline with age. Muscle
levels decline 63% from age 10 to age 70, which may account
for the normal age-related decline in muscle mass and
function.26
Since carnosine acts as a pH buffer, it
can keep on protecting muscle cell membranes from oxidation
under the acidic conditions of muscular exertion. Carnosine
enables the heart muscle to contract more efficiently
through enhancement of calcium response in heart myocytes.27*
Aging causes irreversible damage to the
body’s proteins. The underlying mechanism behind this damage
is glycation. A simple definition of glycation is the
crosslinking of proteins and sugars to form non-functioning
structures in the body. The process of glycation can be
superficially seen as unsightly wrinkled skin. Glycation is
also an underlying cause of age-related catastrophes
including neurologic, vascular, and eye problems. Carnosine
is a unique dipeptide that interferes with the glycation
process.28
The combination of carnosine, benfotiamine
(a fat soluble form of vitamin B1), and vitamin B1 provides
a multifaceted, body-wide shield against increased aging
caused by glycation. |
