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Antioxidant effects of L-carnosine on liposomes and beef homogenates
- Lee, B.J., Hendricks, D.G.
- Journal of food science 1997 v.62 no.5 pp. 931-934
- beef, antioxidants, deoxysugars, lipid peroxidation, carnosine
- The antioxidant activity of carnosine (beta-alanylhistidine dipeptide) was investigated using several systems. In the presence of 100 micromolar ascorbic acid, carnosine inhibited metal ion-catalyzed deoxyribose degradation in a dose-dependent manner, indicating its hydroxyl radical-scavenging activity. Carnosine strongly inhibited metal ion-catalyzed liposomal lipid peroxidation in the presence of 100 micromolar ascorbic acid or 100 micromolar H2O2. Carnosine also inhibited thiobarbituric acid-reactive substances (TBARS) formation from ground beef homogenates. An increase in TBARS formation was caused by addition of 10 ppm Fe3+ to the homogenates. Carnosine presence prevented such increase and it may be useful as an adjunct against oxidative tissue damage or for increasing shelf life.