URL: https://www.ncbi.nlm.nih.gov/m/pubmed/29858687/
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.