REDUCING EFFECT OF CARNOSINE ON ADVANCED GLYCATION END PRODUCTS: A SYSTEMATIC REVIEW

Background and Aim: Advanced glycation end products (AGEs) are a group compounds that generate by the binding of amino groups of DNAs, lipids and proteins with sugars in a non-enzymatic reaction. Carnosine is a dipeptide composed of β-alanine and L-histidine with antioxidant properties, which has the ability to inhibit protein carbonylation and glycoxidation. Methods: This systematic review searched all the original articles (in vitro, in vivo and human studies) in English which had examined the effect of carnosine on AGEs formation up to the end of April 2018. An electronic search of Scopus, PubMed, and Google Scholar was conducted. Keywords were searched in all parts of articles. Results: After excluding duplicated data, 133 articles were selected. Studies in about components of carnosine, Review articles and studies based on the protective effects of carnosine on AGEs-induced changes were excluded. 36 articles were chosen for the study which included two human studies, 15 animal studies and 19 in vitro studies. Conclusion: The findings of this systematic review demonstrated that carnosine is an anti-glycating dipeptide, and has the ability to overcome the cross-links induced by reduced sugars; however, there were few human studies.

Keywords:

Carnosine , antioxidant , Advanced glycation end products , carbonylation ,