DrFeb
Health Guide

Carcinine

Carcinine is a specialized di-peptide molecule formed naturally in the body by combining the amino acids beta-alanine and histidine. While it exists naturally in our muscles and heart, it is also found in trace amounts in certain seafood like anchovies and sardines. You might also see it referred to as a 'Carnosine derivative.' Think of Carcinine as a molecular 'bouncer' for your cells; its primary job is to seek out and neutralize dangerous free radicals, protecting your cellular machinery from oxidative stress and helping to maintain the flexibility and youthfulness of your tissues.
Evidence BasedDietary Supplement
Carcinine
VERIFIED SOURCE

Bio-Activity Analysis

Stability in Blood Stream (Half-life)

SCIENTIFIC DATA VISUALIZATION

Y-Axis
Stability (Time in circulation)
Compound →

Health Benefits & Sources

Why You Need It

  • Potent Antioxidant Defense: It actively scavenges reactive oxygen species (ROS) that damage cells.
  • Skin Health: Helps protect skin collagen from glycation (hardening), keeping skin supple.
  • Cardiovascular Support: Protects the delicate lining of blood vessels (endothelium) from oxidative damage.
  • Eye Protection: May help shield the lens and retina from oxidative stress.

Deep Dive

Carcinine functions primarily as a lipid-antioxidant. Unlike some antioxidants that work in water-based areas of the cell, Carcinine can integrate into cell membranes, protecting the fats that make up your cell walls from going rancid. This is crucial for preventing premature aging of tissues.

It is chemically related to Carnosine, but Carcinine has a unique advantage: it is not broken down by the enzyme carnosinase as quickly as Carnosine is. This means it stays active in the body longer, offering sustained protection against the daily wear and tear of metabolic stress.

Natural Food Sources

Carcinine is not found in high concentrations in a standard diet, but it is present in specific animal products. It is also a metabolite of Carnosine, which is abundant in meat.

FoodAmount% DV
Anchovies (Canned)~10-15 mg/100gLow
Sardines~5-10 mg/100gLow
Beef (Cooked)Trace (via Carnosine)Trace

Supplementation

Since natural dietary sources are limited, Carcinine is most effectively obtained through supplementation.

Dosage: Typical studies on antioxidant peptides suggest doses ranging from 500mg to 1000mg daily.

Who should take it?

  • Individuals looking for advanced antioxidant support.
  • People concerned with skin aging and collagen protection.
  • Those with high oxidative stress (e.g., intense athletes).

Top Food Sources

Anchovies
Best natural marine source
Sardines
Contains trace amounts
Beef
Indirect source via Carnosine conversion
Supplement (Synthetic)
500mg - 1000mg capsules

Frequently Asked Questions

No, but they are closely related. Carnosine is made of beta-alanine and histidine. Carcinine is made of beta-alanine and a modified histidine. Carcinine is chemically more stable in the blood.
No. It is a dietary supplement available over the counter, though it is considered a 'specialty' ingredient not found in standard multivitamins.
It shows promise in protecting cells from aging-related damage (glycation and oxidation), particularly for skin and blood vessels, though human clinical trials are ongoing.
Antioxidants work at a cellular level. You likely won't 'feel' Carcinine immediately. It is a long-term investment in cellular health.

Safety & Side Effects

Carcinine is generally considered safe and well-tolerated in human studies. As a peptide naturally present in the body, the risk of toxicity is low.

Potential Side Effects: Mild gastrointestinal upset (nausea or stomach cramps) can occur, usually if taken on an empty stomach.

Who should avoid it?

  • Pregnancy and Breastfeeding: There is not enough safety data; avoid use.
  • Chemotherapy Patients: Because antioxidants can theoretically protect cancer cells, consult an oncologist before use.

Scientific References

  • [1]Aldini, G., et al. (2002). 'Carcinine: a novel antioxidant.' *Journal of Agricultural and Food Chemistry*.
  • [2]Boldyrev, A. A., et al. (2013). 'Physiological function of carnosine and carnosine-related compounds.' *Current Protein & Peptide Science*.
  • [3]Hipkiss, A. R. (2009). 'Carnosine and its possible roles in nutrition and health.' *Advances in Food and Nutrition Research*.