The meat in the diet of aged subjects and the antioxidant effects of carnosine.

Five volunteer male subjects (49-82 years of age) consumed five different types of meals: (1) typical mediterranean diet + red wine (300 ml, Chianti); (2) typical mediterranean diet without wine; (3) red wine (Chianti) only; (4) meat only (300 g low-cooked Florentine beef-steak); (5) L-carnosine reagent grade (450 rag; Sigma, Milan). The serum total antioxidant capacity (TAC) (expressed as μmol/l Trolox equivalents, by chemiluminescent assay), and serum urate levels were measured in every study, at start (O-time), as well as +1 h and +2 h time intervals. Results of serum TAC values (mean ±SD) were the following at 0 time, and 1 and 2 hrs after the meals, respectively. (1) 439 ± 127, +11.6 %, and +11.9 % (for both p<0.05). (2) 360 ± 96, +7.5 % and 23.6 % (NS, and p<0.01). (3) 378 ± 89, +10.8 %, and +14.5 % (NS, and p<0.05). (4) 512 ± 133, +7.9 % and +21.9 % (NS and p<0.01). (5) 530 ± 145, +13.6 % and +6.3 % (p<0.05 and NS). These results show that different meals significantly influence serum TAC at various time intervals, to different extents. The increased serum TAC induced by red wine ingestion appears to be mediated by urate. If we consider in particular the role of carnosine, the results show a significant increase of TAC (+11.6 %, p<0.05) after 450 mg L-carnosine ingestion, after 1 h but not (+6.25 %, NS) after 2 hrs. Our results are the first evidence of the action of oral administration of carnosine in humans on serum antioxidant capacity. These preliminary results support the potential antioxidant role of carnosine and its potential therapeutic use in humans.