| Powder: | Yes |
|---|---|
| Customized: | Customized |
| Certification: | GMP, HSE, ISO 9001, USP, BP, SGS |
| Suitable for: | Adult |
| State: | Powder |
| Purity: | >99% |
| Samples: |
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| Customization: |
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| Name | Sonwu Supply CAS 83701-22-8 Powder L-Carnosine |
| CAS No | 83701-22-8 |
| Molecular formula | C9H14N4O3 |
| Purity | 99% |
| Appearance | White Crystalline Powder |
| Certificate | ISO, SGS, GMP, HACCP |
| MOQ | 100 g |
| Shelf life | 2 Years |
L-Carnosine, the scientific name β-alanyl-L-histidine, is a dipeptide composed of β-alanine and L-histidine, a crystalline solid. The tissues of muscles and brain contain very high concentrations of carnosine. Carnosine was discovered by the Russian chemist Gulevich along with carnitine. Studies in the United Kingdom, South Korea, Russia and other countries have shown that carnosine has a strong antioxidant capacity and is beneficial to the human body. Carnosine has been proven to scavenge reactive oxygen free radicals (ROS) and α-β unsaturated aldehydes formed by excessive oxidation of fatty acids in cell membranes during oxidative stress.
1. New food additives.
2. Carnosine has antioxidant properties and is a natural antioxidant.
3. Carnosine is a dipeptide composed of β-alanine and histidine, which can be synthesized in animals.
4. The sensory substance of the olfactory nerve can promote wound healing. It is especially used as an oral medicine for surgical treatment.
5. The light transmittance of the turbid human eye lens is enhanced. Using carnosine as raw material antioxidant preparations can treat senile cataracts.
6. The use in cosmetics can prevent skin aging and skin whitening. Carnosine can prevent free radicals generated by smoking, and this free radical can damage the skin more than sunlight. Free radicals are the human body. Very active atoms or groups of atoms can oxidize other substances in the human body.
7. Carnosine has a significant inhibitory effect on lipid oxidation caused by free radicals and metal ions. Carnosine can inhibit fat oxidation and protect meat color during meat processing. Carnosine and phytic acid resist oxidation of beef. Adding 0.9g/kg carnosine to the diet can improve the flesh color and increase the oxidative stability of skeletal muscle, and has a synergistic effect with vitamin E.
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