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Carnosine
L-carnosine reduced glycation, a process in which DNA and protein are damaged by glu-cose. The end products of glycation are highly reactive molecules called advanced glycation end products (AGEs) which can further damage proteins, lipids and nucleic acids. The accumulation of AGEs is associated with aging. It is important to realize that carnosine naturally occurs in our bodies (mostly in our muscles) and in common food. The levels of carnosine fall as we age, especially in our hearts. The brain depends of high levels of carnosine for optimum function and carnosine is being investigated as a preventative for Alzheimer’s. It is a strong anti-oxidant, which fights dangerous free radicals. It is also very critical in cell regeneration and the function of fibroblasts. “Cellular aging” is a key to understanding the power of carnosine as it seems to very much slow down the aging of many cells in our bodies.