Carnosine was isolated from meat extract in 1900 by a Russian chemist, which is where the name comes from — carnis, flesh. It is a dipeptide, beta-alanine bonded to histidine, and it concentrates in the tissues that endure the most metabolic punishment: skeletal muscle, heart, and brain. Long-lived species tend to carry more of it.
Its chemistry is unusual. Carnosine buffers acid in working muscle, chelates transition metals like copper and zinc, quenches free radicals, and — the property that draws the most attention — sacrificially binds reactive carbonyls, the sugar and aldehyde fragments that would otherwise cross-link proteins. In doing so it supports the body's normal defenses against oxidative and glycative stress.
Vitamin E is included at 30 IU. It is the principal lipid-phase antioxidant, protecting membrane fatty acids where carnosine, being water-soluble, cannot reach. The pairing covers both compartments.
Carnosine is broken down in circulation by the enzyme carnosinase, so consistent daily intake matters more than a large single dose.
Hypoallergenic, with no diluents, binders, or fillers.
50 mg with 30 IU vitamin E · Available in 60 capsules
These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
