(1) Carnosine is a dipeptide of the amino acids beta-alanine and histidine. It is highly concentrated in muscle and brain tissues.
(2) Carnosine has been proven to scavenge reactive oxygen species (ROS) as well as alpha-beta unsaturated aldehydes formed from peroxidation of cell membrane fatty acids during oxidative stress.
(3) Carnosine was found to inhibit diabetic nephropathy by protecting the podocytes and mesangial cells.
L-Carnosine
1. protects epithelial cell membranes in the stomach and restores them to their normal metabolism;
2. acts as an antioxidant and protects the stomach from alcohol and smoking-induced damage;
3. has anti-inflammatory properties and moderates production of interleukin-8;
4. adheres to ulcerations, acts as a barrier between them and stomach acids and helps to heal them;
5. inhibits activity of Helicobacter pylori bacteria;
6. does not interfere with the production of prostaglandins essential to the mucosal lining of the stomach;
7. strengthens these mucosal linings and stimulates production of protective mucous.
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