Carnosine

Carnosine is a dipeptide that can interfere with the glycation process, an underlying mechanism of aging that causes damage to the bodys proteins. Glycation is the random, non-enzyme-controlled cross-linking of proteins or lipids with sugars to form non-functioning structures in the body.

The process of glycation can contribute to wrinkled skin. Carnosine has shown the ability to inhibit formation of advanced glycation end products (AGEs).¹

Protects muscle cell membranes

Muscle levels of carnosine correlate with the maximum life spans of animals.^2,3 While muscle cells (myocytes) contain high levels of carnosine, those levels decline with age.⁴ Muscle levels decline 63 percent from age 10 to age 70, which may account for the normal age-related decline in muscle mass and function.⁴

Carnosine may also support heart muscle function by modulating calcium signaling in heart muscle cells.⁵ These benefits make carnosine an essential part of your comprehensive nutritional regimen.

Reference

1. Comprehensive Reviews in Food Science and Food Safety. 2018;17(5):1367-1378.
2. Andrologia. 2018;50(3):e12939.
3. Maturitas. 2016;93:28-33.
4. Archives of Gerontology and Geriatrics. 1999;29(2):107-113.
5. Biochemistry (Mosc.). 2000;65(7):856-61.