 Glycation
Carnosine
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L-Carnosine, also known as simply Carnosine, is a naturally occurring di-peptide,
which is a combination of two amino acids. It is found in muscle, brain and other
tissues. It is widely believed to be an antioxidant, which stabilizes and protects
the cell membrane from environmental and free radical damage. In fact, it has even
been shown to increase levels of Vitamin E in rats.
Carnosine helps to prevent glycosylation, the cross linking of proteins and DNA
molecules. Cross-linking is what causes the white flesh of an apple to turn yellow
when exposed to the open air. In humans, glycosylation is partly responsible for
cataracts, kidney failure, and dull, tired-looking skin.
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