| Customization: | Available |
|---|---|
| Powder: | Yes |
| Customized: | Customized |
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| product name | L-carnosine |
| CAS NO. | 305-84-0 |
| Specification | 99% |
| Appearance | white powder |
| Package | 1KG/Bag,5kg/bag,25kg/drum |
| MOQ | 1KG |
L-carnosine is a naturally occurring compound containing histidine, and the biological role of this dipeptide is to act as a cellular solute buffer. Other roles of L-carnosine include acting as a neurotransmitter, regulation of enzyme activity, and chelation of heavy metals.
L-Carnosine, scientific name β-alanyl-L-histidine, is a dipeptide composed of two amino acids, β-alanine and L-histidine, in a crystalline solid. Muscle and brain tissues contain high concentrations of carnosine. Carnosine was discovered by Russian chemist Gurevich together with carnitine. Studies in the UK, South Korea, Russia and other countries have shown that carnosine has strong antioxidant capacity and is beneficial to the human body. Carnosine has been shown to remove reactive oxygen free radicals (ROS) and α-β unsaturated aldehydes formed by excessive oxidation of fatty acids in cell membranes during oxidative stress.
1. Carnosine is not only non-toxic, but also has strong antioxidant properties. Therefore, it has attracted widespread attention as a new type of food additive and medicinal agent. Carnosine participates in intracellular peroxidation reactions. In addition to inhibiting the peroxidation process of cell membranes, it can also inhibit related peroxidation reactions within cells.
2. As a cosmetic, carnosine has antioxidant properties and is a natural antioxidant that can remove reactive oxygen free radicals (ROS) and α-β unsaturated aldehydes formed by excessive oxidation of fatty acids in cell membranes during oxidative stress.
3. Carnosine has a significant inhibitory effect on lipid oxidation caused by free radicals and metal ions. In meat processing, carnosine has the effect of inhibiting fat oxidation and protecting meat color. Carnosine and phytic acid protect beef from oxidation. Adding 0.9g/kg carnosine to the diet can improve meat color and enhance the oxidative stability of skeletal muscle, and has a synergistic effect with vitamin E.
4. When used in cosmetics, it can prevent skin aging and whiten the skin. Carnosine can prevent the occurrence of absorption or radicals, which can oxidize other substances in the human body.
| ANALYSIS ITEMS | SPECIFICATION | Results |
| Appearance | Off-White or white powder | Complies |
| Identification | HPLC RT | Complies |
| Assay | ≥ 99.0% | 99.20% |
| Specific rotation | +20.0°~ +22.0° | Complies |
| Melting point | 250.0~265.0°C | Complies |
| Lead | ≤3ppm | Complies |
| Arsenic | ≤1ppm | Complies |
| Heavy metals(Pb) | ≤10ppm | Complies |
| Related substances | L-histidine≤0.3% | Complies |
| Single impurity | ≤0.10% | Complies |
| Total unknown impurity | ≤1.0% | Complies |
| PH | 7.5~8.5 | Complies |
| Hydrazine | ≤2ppm | Complies |
| Total plate count | ≤1000cfu/G | Complies |
| Total yeast&mold | ≤100cfu/G | Complies |
| Loss on drying | ≤1.0% | Complies |
| Residue on ignition | ≤0.10% | Complies |
1. New food additives.
2. Carnosine is a dipeptide composed of β-alanine and histidine and can be synthesized in animals.
3. Carnosine has a significant inhibitory effect on lipid oxidation caused by free radicals and metal ions. In meat processing, carnosine has the effect of inhibiting fat oxidation and protecting meat color. Carnosine and phytic acid protect beef from oxidation. Adding 0.9g/kg carnosine to the diet can improve meat color and enhance the oxidative stability of skeletal muscle, and has a synergistic effect with vitamin E.
4. The use of carnosine in cosmetics can prevent skin aging and whiten the skin. Carnosine can prevent the free radicals produced by smoking, which are more harmful to the skin than sunlight. Free radicals are Highly active atoms or groups of atoms that can oxidize other substances in the human body.
5. Carnosine has antioxidant properties and is a natural antioxidant.
6. The light transmittance of the cloudy human eye lens is enhanced. Antioxidant preparations based on carnosine can be used to treat senile cataracts.
7. Olfactory nerve sensor that can promote wound healing, especially used in oral medication for surgical treatment.
1. International studies have confirmed that carnosine has a good anti-glycation effect. Carbonylated proteins and advanced glycation end products (AGEs) are signals of cell aging. They accumulate abnormally in cells and accelerate cross-linking with other proteins. Carnosine can react with sugar before sugar erodes the skin, replacing proteins in the body to react with sugar, thereby helping to protect proteins from being glycosylated and achieving an anti-glycation effect.
2. There is an aging-related phenomenon called non-enzymatic glycosylation of proteins. The most preferred sites for glycosylation are amino groups and carbonyl groups near imidazole, and carnosine happens to have these groups. Therefore, the addition of carnosine leads to its highest priority for reaction, replacing proteins for glycosylation in advance.
3. In the experiment, it was found that the addition of carnosine can reduce the level of ROS in aging mice induced by D-galactose.
Carnosine is also an important intracellular antioxidant. Studies have shown that carnosine can remove reactive oxygen species (ROS) and prevent peroxidation of cell membrane fatty acids during oxidative stress. At the same time, it also has a strong anti-aging effect.
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