Carnosine is a dipeptide made up of two amino acids: alanine and histidine. This molecule, which is derived from the digestion of meat, is naturally present in the body, particularly in the skeletal muscle, the brain and the heart.
Carnosine has powerful antioxidant properties that enable it to trap reactive oxygen species, including free radicals, which are responsible for the oxidative stress that leads to premature ageing of our cells.
Since its discovery at the beginning of the 20th century, L-carnosine has not ceased to attract the attention of researchers and has been attributed with numerous health benefits, in particular the ability to extend the life of cells. This is because carnosine slows down glycation, a natural phenomenon that accelerates the ageing of cells with age, thus contributing to the onset of conditions such as cataracts.
Through its alkalising effects, L-carnosine also helps to regulate the acidification of muscles. Indeed, by acting as an intracellular buffer, it stabilises the muscle pH, which helps to improve physical performance in terms of intensity, endurance and recovery.
Carnosine is a dipeptide that is stored in the muscles.
Carnosine is the subject of more than 2502 scientific publications.
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