ANTIOXIDANT EFFECTS OF L-CARNOSINE ON LIPOSOMES AND BEEF HOMOGENATES

The antioxidant activity of carnosine (beta-alanylhistidine dipeptide) was investigated using several systems. In the presence of 100 mu M a scorbic acid, carnosine inhibited metal ion-catalyzed deoxyribose degr adation in a dose-dependent manner, indicating its hydroxyl radical-sc avenging activity. Carnosine strongly inhibited metal ion-catalyzed li posomal lipid peroxidation in the presence of 100 mu M ascorbic acid o r 100 mu M H2O2. Carnosine also inhibited thiobarbituric acid-reactive substances (TBARS) formation from ground beef homogenates. An increas e in TBARS formation was caused by addition of 10 ppm Fe2+ to the homo genates. Carnosine presence prevented such increase and it may be usef ul as an adjunct against oxidative tissue damage or for increasing she lf life.