Effects of dietary carnosine and vitamin E on antioxidant and oxidative status of rats
Laboratory studyOther animalsWith vitamin E (in some groups)
This study tested carnosine together with vitamin E (in some groups). Its results cannot be assigned to carnosine alone. More combination studies.
- Design
- Laboratory study
- Subjects
- 54 one-month-old male Sprague-Dawley rats
- Dose used in the study
- 0, 200 or 1000 mg carnosine per kg diet; vitamin E (as alpha-tocopheryl acetate) 0, 10 or 100 IU/kg diet
- Duration
- 15 weeks
- What was measured
- Antioxidant status and markers of oxidative tissue damage in rats fed a vitamin E-deficient diet with graded carnosine and vitamin E.
What the authors reported
Dietary vitamin E, but not carnosine, raised vitamin E levels, reduced tissue peroxidizability, prevented myodegeneration and reduced erythrocyte haemolytic stress. Conjugated dienes, protein carbonyls, ascorbic acid, nonprotein sulfhydryls and several enzyme activities were not significantly altered by carnosine or vitamin E. The authors conclude that carnosine at up to 1000 mg/kg diet does not significantly affect the antioxidant and oxidative status of rats.
Limits of this study
Rat feeding study; a null result for dietary carnosine. Rodents lack serum carnosinase, so oral results do not carry over to people. Full text not read.
Source
PubMed 19326347 · doi:10.1024/0300-9831.78.45.230
Entry checked against PubMed abstract (E-utilities) on 2026-10-19. The dose shown is the dose the researchers used. It is not a recommendation. How to read this page.