What is carnosine?
Carnosine is a naturally occurring molecule found throughout the human body. It is often called "the longevity molecule" because of the wide research interest in it, with more than 3,500 published studies exploring its roles.
A short history
Carnosine was discovered in 1900 by Russian chemist Vladimir Gulevich, who isolated it from meat extract. Its name comes from the Latin carnis, meaning "meat". Over more than a century, researchers around the world have continued to study it.
What it is made of
Carnosine is a dipeptide, a small molecule made from two amino acids joined together: beta-alanine and L-histidine. Its chemical name is beta-alanyl-L-histidine.
How the body makes it
The body builds carnosine itself using an enzyme called carnosine synthase, which joins beta-alanine and histidine. Beta-alanine is usually the limiting building block, which is why it often comes up in discussions about carnosine levels.
Where it is stored
Carnosine is found in highest concentrations in skeletal muscle, and also in the brain, heart, eyes and other tissues. Muscles used for fast, powerful movement tend to hold more of it.
Natural dietary sources
In food, carnosine comes mainly from animal sources such as beef, pork, chicken and fish. Plant foods contain little or none, so people who eat a plant-based diet usually take in less.
How it is broken down
When carnosine is eaten, much of it is broken down by enzymes called carnosinases, found in the blood and tissues, back into its two amino acids. This is one reason researchers have explored other ways of delivering carnosine, such as applying it to the skin (see Why Topical).
Levels change with age
Research suggests that carnosine levels in muscle tend to decline as we get older. This natural decline is part of why carnosine is so often discussed in the context of healthy ageing and prevention.
Why "the longevity molecule"?
Research suggests carnosine may be involved in several processes linked to how we age, including managing everyday oxidative stress, buffering acidity in working muscles, and interacting with glycation. That breadth of research is why it has earned the nickname "the longevity molecule": a focus on moving freely, performing longer and recovering more efficiently.
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