Journal of International Society for Food Bioactives Nutraceuticals and Functional Foods Review J. Food Bioact. 2019;5:8–17 Carnosine—a natural bioactive dipeptide: bioaccessibility, bioavailability and health benefits Lujuan Xinga,b, MacKenzie E. Cheeb, Hua Zhangb, Wangang Zhanga and Yoshinori Mineb* aLaboratory of Meat Processing and Quality Control of EDU, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China bDepartment of Food Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada *Corresponding author: Yoshinori Mine, Department of Food Science, University of Guelph, Guelph, Ontario, Canada N1G2W1. Tel: 1-519-824-4120 Ext 52901; Fax: 1-519-824-6631; E-mail:
[email protected] DOI: 10.31665/JFB.2019.5174 Received: January 15, 2019; Revised received & accepted: March 15, 2019 AbbreviationsAD, Alzheimer’s disease; hPHT1, human peptide/histidine transporter 1; Trolox, vitamin E derivative; MDA, malondialde- hyde; AGEs, advanced glycation end products; HCD, histidine-containing dipeptides; NAC, N-alpha-acetyl-carnosine; GSH, Glutathione; SOD, Superoxide dismutase; ROS, Reactive Oxygen Species; THC, trihexosylceramide; PC, phosphatidylcholine; H2O2, hydrogen perox- ide; TNF-α, tumour necrosis factor. Citation: Xing, L., Chee, M.K.E., Zhang, H., Zhang, W., and Mine, Y. (2019). Carnosine—a natural bioactive dipeptide: bioaccessibility, bioavailability and health benefits. J. Food Bioact. 5: 8–17. Abstract Carnosine is a natural dipeptide synthesized by both vertebrate and invertebrate organisms and has functional properties that are specific to muscle and excitable tissues. Recent in vivo and in vitro studies have shown that carnosine presents metal chelating and antioxidant activities and has the ability to inhibit protein carbonylation and glycoxidation.