Carnosine and advanced glycation end products: a systematic review

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Journal: Amino Acids

Publication Date: 09/2018

Summary: Carnosine has anti-glycating properties, and may hinder the formation of protein carbonyls and the cross-links induced by reduced sugars; however, there were few human studies.

Key Takeaways

Excessive dietary intake of carbohydrates can lead to the glycation of proteins. Glycation occurs when a carbohydrate attaches itself to a protein and impairs its ability to function normally. Carnosine is a nutrient only found in meat products that may have the ability to prevent glycation from occuring.

Carnosine Blocks Negative Effects of Sugar

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