Carnosine, Small but Mighty-Prospect of Use as Functional Ingredient for Functional Food Formulation

Area of Science:

• Biochemistry
• Nutritional Science
• Gerontology

Background:

• Carnosine, a dipeptide from beta-alanine and L-histidine, is abundant in human tissues and vertebrates.
• It possesses significant antioxidant properties, scavenging reactive oxygen species (ROS) and aldehydes, opposing glycation, and chelating metal ions.
• Carnosine shows potential in alleviating diabetic nephropathy and slowing aging processes.

Purpose of the Study:

• To review current knowledge on carnosine's properties, distribution, and metabolism.
• To discuss analytical methods for carnosine determination in biological samples.
• To explore carnosine's biological effects, supplementation in functional foods, and potential clinical applications.

Main Methods:

• Literature review of existing research on carnosine.
• Analysis of carnosine's metabolic pathways (synthesis and degradation).
• Discussion of analytical techniques for carnosine quantification.

Main Results:

• Carnosine's antioxidant, anti-glycation, and metal-chelating activities are well-documented.
• Beta-alanine supplementation enhances muscle carnosine levels, improving exercise performance.
• Carnosine shows promise in protecting against diabetic nephropathy and potentially slowing aging.

Conclusions:

• Carnosine has diverse biological effects, including antioxidant and anti-aging properties.
• While popular among athletes, its use in cardiovascular and diabetic patients and in functional foods requires further investigation.
• Understanding carnosine metabolism and developing accurate measurement methods are crucial for exploring its clinical potential.