2023-09-22 08:46:59
The carnosine is a dipeptide, that is to say it is composed of two amino acids: beta-alanine and histidine. Its concentration is important in the skeletal muscles, the brain or even the liver and the heart.
As a contribution, it is found in good quantities in meat, nevertheless taking it as a supplement has shown undeniable benefits. Dosage varies 500 to 1,500 mg/day : your needs will be greater if you are elderly, if you tend to have hyperglycemia, or if you have a diet low in meat products. Its properties revolve around three main aspects. First, it allows a antioxidant activity quite powerful, neutralizing free radicals. This is an ability common to many nutrients, but carnosine is particularly effective. For example, it was found that its external application reduced DNA damage due to UV exposure.
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Good use
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Furthermore, carnosine protects proteins in the blood and circulatory walls deleterious effects of glycation. Glycation is a kind of caramelization of proteins under the effect of hyperglycemia (a problem known to diabetics). For example, it is this phenomenon which, by altering the hemoglobin of red blood cells, gives them a rigidity preventing them from bending correctly to pass through the finest blood capillaries, thus generating necrosis of the extremities which can lead to amputations.
Long-lasting cells
Finally, carnosine is used with relevance in the fight once morest the effects of aging. It is accepted that our cells have a limited number of replications, and that once they reach the end of these cycles, they can no longer duplicate themselves to maintain our organic structures. They then become senescent, the last stage before cell death.
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Experiments (on animals) have shown that taking carnosine may increase cell lifespan and their number of replications! In addition, its ability to counter glycation, although it is essential for diabetics, is useful for everyone, since this phenomenon of protein denaturation by sugar is present among the aging factors of all individuals. Add that carnosine is able to prevent or reduce the damage caused by beta-amyloid plaques (present in Alzheimer’s disease), and you can see the full potential of this wonderful and little-known nutrient.
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