Carnosine
Carnosine
Carnosine (pronounced /kɑːrˈnoʊziːn/), also known as β-alanyl-L-histidine, is a naturally occurring dipeptide composed of two amino acids, beta-alanine and histidine. It is highly concentrated in muscle and brain tissues.
Etymology
The term "Carnosine" is derived from the Latin carnis, meaning "flesh", due to its discovery in meat in the early 20th century.
Function
Carnosine has a number of biological functions, including acting as an antioxidant, a buffer to pH changes in muscle during exercise, a neurotransmitter, and a chelating agent for heavy metals.
Related Terms
- Dipeptide: A peptide composed of two amino acids.
- Beta-alanine: An amino acid that combines with histidine to form carnosine.
- Histidine: An essential amino acid that combines with beta-alanine to form carnosine.
- Antioxidant: A substance that inhibits oxidation, a chemical reaction that can produce free radicals, thereby preventing potential damage to cells.
- Buffer: A solution that resists changes in pH when acid or alkali is added.
- Neurotransmitter: A chemical substance that is released at the end of a nerve fiber by the arrival of a nerve impulse and, by diffusing across the synapse or junction, causes the transfer of the impulse to another nerve fiber, a muscle fiber, or some other structure.
- Chelating agent: A substance whose molecules can form several bonds to a single metal ion, thereby forming a ring.
External links
- Medical encyclopedia article on Carnosine
- Wikipedia's article - Carnosine
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