Carnosine, Small but Mighty-Prospect of Use as Functional Ingredient for Functional Food Formulation

• Main Authors: Ivana Jukić (Author), Nikolina Kolobarić (Author), Ana Stupin (Author), Anita Matić (Author), Nataša Kozina (Author), Zrinka Mihaljević (Author), Martina Mihalj (Author), Petar Šušnjara (Author), Marko Stupin (Author), Željka Breškić Ćurić (Author), Kristina Selthofer-Relatić (Author), Aleksandar Kibel (Author), Anamarija Lukinac (Author), Luka Kolar (Author), Gordana Kralik (Author), Zlata Kralik (Author), Aleksandar Széchenyi (Author), Marija Jozanović (Author), Olivera Galović (Author), Martina Medvidović-Kosanović (Author), Ines Drenjančević (Author)
• Format: Book
• Published: MDPI AG, 2021-06-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

Carnosine is a dipeptide synthesized in the body from β-alanine and L-histidine. It is found in high concentrations in the brain, muscle, and gastrointestinal tissues of humans and is present in all vertebrates. Carnosine has a number of beneficial antioxidant properties. For example, carnosine scav...