Carnosine

Carnosine is made up of two amino acids (beta-alanine and l-histidine) naturally produced in the body and available in red meat. This dipeptide is highly concentrated in brain and muscle tissues. It acts primarily as a powerful antioxidant and has demonstrated a number of anti-ageing effects.

Carnosine levels in the body decline with age. Muscle levels decrease 63 % between ages 10 to 70, which may account for and/or be partly responsible for the reduction in muscle mass and function seen in aging humans (1). It enables the heart muscle to contract more efficiently through improved regulation of intracellular calcium (2). Furthermore, it has been shown that muscle levels of this dipeptide correlate with the maximum life spans of animal species (3).

1.     Stuerenburg HJ, Kunze K. Concentrations of free carnosine (a putative membrane-protective antioxidant) in human muscle biopsies and rat muscles. Arch Gerontol Geriatr. 1999.29:107-13.

2.     Zaloga GP, Roberts PR, Black KW, et al. Carnosine is a novel peptide modulator of intracellular calcium and contractility in cardiac cells. Am J Physiol. 1997;272(1 Pt 2):H462-8.

3.     Hipkiss AR, Michaelis J, Syrris P, et al. Strategies for the extension of human life span. Perspect Hum Biol. 1995; 1:59-70.

Each capsule of Go3+ contains 100 mg Carnosine.