Carnosine and carnitine - Nature Cures®

Table of Contents

Carnosine and carnitine are amino acid-like compounds that have been shown to prevent the damage caused by excess sugar, They can also reverse the development of advanced glycation end products that lead to disease proliferation. The heart muscle and vascular system are very sensitive to the effects of free radical damage and protein degradation from sugar glycation. When critical proteins become non-functional from AGE accumulation, the heart and endothelial structures lose their elasticity and blood pressure rises.

Elevated glucose causes destructive changes to vital enzymes and proteins that set the stage for metabolic syndrome and tissue damage. This problem is particularly devastating in diabetics as blood sugar levels remain elevated throughout the day and sugar-protein cross links wreak havoc with renal health, eye health and the nervous system.

Arterial stiffness caused by glycation is one of the key underlying causes of aging and has been shown to contribute to increased risk of heart disease, dementia, DNA damage and metabolic dysfunction. The aging process accelerates as blood sugar levels slowly increase because of poor dietary choices. This can cause damage to proteins. Protein structures are rendered useless as they are bound with sugar as combined units known as advanced glycation end products (AGEs).

NOTE: High-heat and low-moisture cooking methods like frying, grilling, and roasting increase the AGE content in food.

Functions of carnosine

Carnosine is a dipeptide which is formed by the chemical combination of two amino acids, alanine and histidine. Carnosine occurs naturally in animals and humans and is predominant found in high levels in skeletal muscle but also exists in the brain and cardiac muscle. It improves blood flow and has been shown to stall and possibly prevent asthma, migraine and septic shock.

How carnosine helps the body

Binds itself to harmful metal compounds and deactivate them
Boosts memory
Reduces symptoms of Alzheimer’s disease
Protects from harsh cancer treatments
Protect the body’s cells from harmful free radicals.

Carnosine has multiple physiological functions associated with anti-oxidation and anti-aging and has shown to provide significant improvement in the following conditions:

Aging
ADHD
Arthritis
Autism
Bone health
High blood pressure
Low blood pressure
Memory problems
Muscular disorders
Skin disorders
Stem cell production

Functions of carnitine

Carnitine is made in the body from the two amino acids lysine and methionine and is essential to lipid metabolism. Research has shown that carnitine is able to lower the damaging effects of free radical damage to the arteries, prevent deterioration of the heart and reduce arterial stiffening. These processes are common in aging individuals and are a key cause of heart disease and heart attack, especially in diabetics.

The European Journal of Clinical Investigation explains how carnitine (Acetyl-l-carnitine) improves arterial flexibility by helping to prevent AGE cross-links that cause hardening of the delicate endothelial structures. The study authors theorise that carnitine may lower levels of oxidised LDL cholesterol that is known to provide the `glue` for compounds that develop into arterial plaque.

Carnosine and carnitine levels in the body naturally decrease with age. The main dietary source for both compounds is from meat and dairy products and because many health-conscious people limit their consumption of these foods they may be lacking in these vital nutrients.

Any deficiency state related to carnosine and beta-alanine could also be called a general ‘protein deficiency’ associated with the essential amino histidine and can be rectified by consuming more protein.

Natural sources of carnosine and carnitine in alphabetical order

Beef
Cheese
Milk
Oily fish
Pork
Poultry and game birds
Rabbit
Shellfish
Venison

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