L-Carnosine

Carnosine: a dipeptide

Carnosine is the first peptide isolated from natural material. As early as a century ago, Russian researchers Gulewitsch and Amiradzibi were the first to report the successful isolation of a crystalline substance from Liebigís meat extract, which they named carnosine. Subsequently, this substance was identified as beta-alanyl-L-histidine.

Carnosine is a dipeptide that can be formed by the body from the amino acids beta-alanine and histidine using the enzyme carnosine synthetase. It is mainly found in long-lived tissues such as nerve tissue and muscle tissue, as well as in other innervated tissues. It can be broken down again by the carnisinase enzymes, which are specifically designed to inactivate carnosine in tissues or in the blood. Sources of carnosine in the diet are meat, poultry and fish.

Better absorption of supplements

Absorption of carnosine from food is about 30-70%, depending on the amount of different amino acids in the food. Purified carnosine (in supplements) is absorbed more than 70%, mainly in the small intestine. From the blood it passes into tissues, especially muscle and brain tissue. The plasma does not contain measurable amounts of carnosine. In brain and muscle tissue, the enzyme carnosine synthetase can form carnosine from the amino acids alanine and histidine.

Much attention in science

A recent literature search yielded 780 published studies, mostly by Russian and Japanese researchers, although in recent years British and Australian researchers have also discovered carnosine.

L-carnosine is often used in combination with berberine.