Carnosine — An Endogenous Dipeptide Attracting Scientific Attention

Among numerous bioactive dietary components, carnosine is an endogenous dipeptide synthesised by the human body. It is formed by the conjugation of β‑alanine and L‑histidine, and accumulates primarily in human tissues including skeletal muscle, brain and heart. Animal‑derived foods such as beef and poultry also serve as dietary sources of carnosine. As an ingredient gaining considerable attention in the field of functional foods in recent years, carnosine has drawn research interest from many scientists owing to its diverse biological properties.

Antioxidant Potential
In terms of molecular properties, carnosine exhibits favourable free‑radical‑scavenging capacity and participates in antioxidant processes within the organism. Research has also documented its ability to chelate certain metal ions and bind aldehyde substances, which helps cells counteract the impacts of oxidative stress. This constitutes a major reason why it has become a research hotspot.

Sports Nutrition Reservoir
Muscle‑related studies have revealed that carnosine acts as a mobile intracellular buffer involved in regulating the acid‑base balance in muscle tissue. For physically active individuals, β‑alanine supplementation can elevate intramuscular carnosine stores in skeletal muscle. Relevant trials have observed favourable implications for exercise endurance. Accordingly, carnosine has long been utilised as an ingredient in sports‑nutrition supplements.

Potential Benefits
Beyond muscle‑focused research, multiple scientific investigations are exploring additional potential values of carnosine. In‑vitro and animal studies indicate that carnosine takes part in immune modulation and helps regulate levels of certain pro‑inflammatory factors. Meanwhile, for middle‑aged and elderly populations, several small‑scale trials have noted positive trends in cognitive‑related markers following administration of carnosine and its homologue anserine, offering new perspectives for geriatric nutrition research.

It is noteworthy that carnosinase present in human blood rapidly degrades free carnosine, which poses certain challenges to the bioavailability of orally‑administered carnosine. Many of its effects are currently evidenced mainly by cellular, animal and small‑sample human trials; further large‑scale human studies remain to be conducted. Carnosine is a dietary ingredient. This product is not a medicine and possesses no therapeutic effects for diseases. Individuals with pre‑existing health conditions are advised to consult a qualified dietitian or physician prior to use.

With the development of the functional‑food industry, besides being used directly as a supplement ingredient, carnosine is also being investigated via feeding modification strategies to increase carnosine concentrations in poultry meat, creating carnosine‑enriched specialty foods and broadening its application in conventional food products. It holds promising prospects for future research and development.

Reference
Jukić I, Kolobarić N, Stupin A, et al. Carnosine, Small but Mighty—Prospect of Use as Functional Ingredient for Functional Food Formulation[J]. Antioxidants, 2021, 10(7): 1037.

*Special note - This article is for informational purposes only and cannot replace a doctor's treatment diagnosis and advice. It should not be regarded as a recommendation or proof of efficacy of the medical products involved. If it involves disease diagnosis, treatment, and rehabilitation, please be sure to go to a professional medical institution to seek professional advice.

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