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Name : L-Carnosine
Shape : White crystalline powder
1. New food additives.
2. Carnosine is a dipeptide composed of β-alanine and histidine, which can be synthesized in animals.
3. Carnosine has a significant inhibitory effect on lipid oxidation caused by free radicals and metal ions. In meat processing, carnosine has the effect of inhibiting lipid oxidation and protecting meat color.Carnosine and phytic acid inhibit beef oxidation.The supplementation of 0.9g/kg carnosine in the diet can improve flesh color and oxidative stability of skeletal muscle, and has synergistic effect with vitamin E.
4 in the use of cosmetics, can prevent skin aging and skin whitening effect, carnosine can prevent the appearance of smoking caused by free radicals, and this free radicals than the sun will harm the skin, free radicals are very active atoms or atomic groups in the human body, can oxidize other substances in the human body.
5. Carnosine has antioxidant properties and is a natural antioxidant.
6. Enhance the transmittance of opaque human eye lenses.The use of carnosine as the raw material of antioxidant preparation can treat senile cataract.
7. Sense of olfactory nerve, can promote wound healing, especially used in oral medicine for surgical treatment.
L-carnosine, also known as β-alanine - L-histidine, is a kind of dipeptide composed of β-alanine and L-histidine. It is a crystalline solid.Muscle and brain tissues contain high concentrations of carnosine.Carnosine is a kind of carnitine that was discovered together with the Russian chemist Gulevitch.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 shown to remove reactive oxygen free radicals (ROS) and α-β-unsaturated aldehydes that are caused by excessive oxidation of fatty acids in cell membranes during oxidative stress.
Name | CAS | molecular | density |
L-Carnosine | 305-84-0 | C9H14N4O3 | 1.28 |