Food Science - Carnosine, meat eating and cataracts

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Carnosine, meat eating and cataracts

Printed From: Dairy Science and Food Technology
Category: Food Science
Forum Name: Food Science
Forum Description: Chemistry, microbiology, physics associated with food
URL: https://www.dairyscience.info/forum/forum_posts.asp?TID=53
Printed Date: 16 Apr 2024 at 7:07am
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Topic: Carnosine, meat eating and cataracts

Posted By: Guests
Subject: Carnosine, meat eating and cataracts
Date Posted: 20 Mar 2010 at 8:55am

I have been receiving Emails regarding the above and thought this might be a topic that others might wish to comment on.

Carnosine (beta-alanyl-L-histidine) is a dipeptide of the amino acids beta-alanine and histidine and is present at high concentration in muscle and brain tissue.

In vitro studies have shown it to be a potent antioxidant and an inhibitor of glycation. The latter is apparently involved in cataract formation.

Does anyone have information of the incidence of cataracts in meat eaters? Is it possible that meat consumption, meat contains carnosine, may inhibit cataract formation?

While carnosine may be the latest anti ageing agent it comes with a heath warning! Dr. E.K. Schandl is very concerned about this material and has issued a strongly-worded warning.

Anyone with information on cataract incidence related to diet welcome.

Mike