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Carnosine and advanced glycation end products: a systematic review

URL: https://www.ncbi.nlm.nih.gov/m/pubmed/29858687/

Journal: Amino Acids

 Publication Date: 09/2018

Summary: Carnosine has anti-glycating properties, and may hinder the formation of protein carbonyls and the cross-links induced by reduced sugars; however, there were few human studies.