Evidence supporting the use of: L-carnosine
For the health condition: Free Radical Damage

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Synopsis

Source of validity: Scientific
Rating (out of 5): 3

L-carnosine is a naturally occurring dipeptide composed of beta-alanine and L-histidine. It is found in high concentrations in muscle and brain tissues. L-carnosine is primarily used and studied for its antioxidant properties, which enable it to neutralize free radicals and reduce oxidative stress. Scientific research indicates that L-carnosine can directly scavenge reactive oxygen species (ROS), chelate metal ions that catalyze oxidative reactions, and inhibit the formation of advanced glycation end-products (AGEs), all of which contribute to free radical damage.

Animal studies and in vitro research have shown that L-carnosine can protect cellular components such as lipids, proteins, and DNA from oxidative damage. For example, studies have demonstrated that L-carnosine supplementation can reduce markers of oxidative stress in tissues exposed to high levels of ROS. Some small clinical studies in humans suggest potential benefits in reducing oxidative damage markers, particularly in the context of aging and chronic diseases, though large-scale clinical evidence remains limited.

Overall, while there is a substantial preclinical foundation and some preliminary human data supporting L-carnosine’s role in combating free radical damage, more rigorous clinical trials are needed to firmly establish its efficacy in humans. Therefore, the evidence rating is a moderate 3 out of 5, reflecting promising but not yet definitive scientific validation.

More about L-carnosine
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Other ingredients used for Free Radical Damage

1,2-di-galloyl-4,6hexahydroxydiphenoyl-D-glucose
3,3'-dihydroxy-B-carotene-4,4'-dione
3-Isomangostin
5,7-Dimethoxyflavone
7,4-Dimethoxyflavone
7-hydroxymatairesinol (HMR)
Acacetin
Acai berry
Acer truncatum
Acetyl L-carnitine
Algae
Algal protein
Allophycocyanin
Alpha-carotene
alpha-glycosyl isoquercitrin
alpha-lipoic acid
amentoflavone
amethoflavone
amino acids
ankaflavin
anthocyanidins
anthocyanins
anthocyanosides
antirrhinin
apigenin
apocarotenal
apocynin
apricot
arctiin
argan nut oil
Arjunolic acid
Aronia melanocarpa
ascorbigen
ascorbyl palmitate
astaxanthin
astragaloside
astragalus
Auricularia
Autumn Olive
avocado
baccosides
bacoside
baicalin
Basidiomycota
basil
bee pollen
benfotiamine
berry
beta-carotene
beta-hydroxybutyrate
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beta-zeacarotene
betanin
BHA (butylated hydroxyanisole)
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bilberry
bioflavonoids
black currant
black garlic
black tea
blackberry
blueberry
bok choy
boysenberry
Brassica
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broccoli
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C-phycocyanin
caffeic Acid
caffeine
Camellia sinensis
camu camu
canthaxanthin
capsanthin
capsorubin
carnosic acid
Carnosine
carnosol
carotene (unspecified)
cashew
catalase
catechins
caterpillar mushroom
cauliflower
chebulic acid
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chocolate
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delphinidin
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emblicanin
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ergothioneine
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ethylgallate
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guarana
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hydroxycinnamic acid
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Idebenone
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