Carnosine

Carnosine
Names
	IUPAC name β-Alanylhistidine
	Systematic IUPAC name (2S)-2-(3-Aminopropanamido)-3-(3H-imidazol-4-yl)propanoic acid
	Other names β-Alanyl-L-histidine
Identifiers
CAS Number	305-84-0 ;
3D model (JSmol)	Interactive image; Interactive image;
ChEBI	CHEBI:15727 ;
ChEMBL	ChEMBL242948 ;
ChemSpider	388363 ;
ECHA InfoCard	100.005.610
IUPHAR/BPS	4559;
KEGG	C00386 ;
PubChem CID	439224;
UNII	8HO6PVN24W ;
CompTox Dashboard (EPA)	DTXSID80879594 ;
	InChI InChI=1S/C9H14N4O3/c10-2-1-8(14)13-7(9(15)16)3-6-4-11-5-12-6/h4-5,7H,1-3,10H2,(H,11,12)(H,13,14)(H,15,16)/t7-/m0/s1 Key: CQOVPNPJLQNMDC-ZETCQYMHSA-N ; InChI=1/C9H14N4O3/c10-2-1-8(14)13-7(9(15)16)3-6-4-11-5-12-6/h4-5,7H,1-3,10H2,(H,11,12)(H,13,14)(H,15,16)/t7-/m0/s1 Key: CQOVPNPJLQNMDC-ZETCQYMHBX;
	SMILES O=C(O)C(NC(=O)CCN)Cc1c[nH]cn1; c1c(nc[nH]1)C[C@@H](C(=O)O)NC(=O)CCN;
Properties
Chemical formula	C9H14N4O3
Molar mass	226.236 g·mol−1
Appearance	Crystalline solid
Melting point	253 °C (487 °F; 526 K) (decomposition)
	Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). verify (what is ?) Infobox references

Carnosine (beta-alanyl-L-histidine) is a dipeptide molecule, made up of the amino acids beta-alanine and histidine. It is highly concentrated in muscle and brain tissues.^{[citation needed]} Carnosine was discovered by Russian chemist Vladimir Gulevich.^[1]

Carnosine is naturally produced by the body in the liver^[2] from beta-alanine and histidine. Like carnitine, carnosine is composed of the root word carn, meaning "flesh", alluding to its prevalence in meat.^[3] There are no plant-based sources of carnosine.^[4] Carnosine is readily available as a synthetic nutritional supplement.

^ Gulewitsch, Wl.; Amiradžibi, S. (1900). "Ueber das Carnosin, eine neue organische Base des Fleischextractes". Berichte der Deutschen Chemischen Gesellschaft. 33 (2): 1902–1903. doi:10.1002/cber.19000330275.
^ Trexler, Eric T.; Smith-Ryan, Abbie E.; Stout, Jeffrey R.; Hoffman, Jay R.; Wilborn, Colin D.; Sale, Craig; Kreider, Richard B.; Jäger, Ralf; Earnest, Conrad P.; Bannock, Laurent; Campbell, Bill (2015-07-15). "International society of sports nutrition position stand: Beta-Alanine". Journal of the International Society of Sports Nutrition. 12: 30. doi:10.1186/s12970-015-0090-y. ISSN 1550-2783. PMC 4501114. PMID 26175657.
^ Hipkiss, A. R. (2006). "Does chronic glycolysis accelerate aging? Could this explain how dietary restriction works?". Annals of the New York Academy of Sciences. 1067 (1): 361–8. Bibcode:2006NYASA1067..361H. doi:10.1196/annals.1354.051. PMID 16804012. S2CID 41175541.
^ Alan R. Hipkiss (2009). "Chapter 3: Carnosine and Its Possible Roles in Nutrition and Health". Advances in Food and Nutrition Research.

[1] Gulewitsch, Wl.; Amiradžibi, S. (1900). "Ueber das Carnosin, eine neue organische Base des Fleischextractes". Berichte der Deutschen Chemischen Gesellschaft. 33 (2): 1902–1903. doi:10.1002/cber.19000330275.

[2] Trexler, Eric T.; Smith-Ryan, Abbie E.; Stout, Jeffrey R.; Hoffman, Jay R.; Wilborn, Colin D.; Sale, Craig; Kreider, Richard B.; Jäger, Ralf; Earnest, Conrad P.; Bannock, Laurent; Campbell, Bill (2015-07-15). "International society of sports nutrition position stand: Beta-Alanine". Journal of the International Society of Sports Nutrition. 12: 30. doi:10.1186/s12970-015-0090-y. ISSN 1550-2783. PMC 4501114. PMID 26175657.

[3] Hipkiss, A. R. (2006). "Does chronic glycolysis accelerate aging? Could this explain how dietary restriction works?". Annals of the New York Academy of Sciences. 1067 (1): 361–8. Bibcode:2006NYASA1067..361H. doi:10.1196/annals.1354.051. PMID 16804012. S2CID 41175541.

[4] Alan R. Hipkiss (2009). "Chapter 3: Carnosine and Its Possible Roles in Nutrition and Health". Advances in Food and Nutrition Research.

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