Antioxidant Effect of Carnosine and Its Nitrosyl Iron Complexes in Myoglobin and Arachidonic Acid Oxidation Systems

Carnosine and carnosine dinitrosyl iron complexes (DNICs) effectively inhibit the formation of free radical intermediates formed during myoglobin oxidation, and also reduced the formation of diene conjugates arising during peroxidation of arachidonic acid. At the same time, antioxidant effect of carnosine DNICs was higher than that of carnosine.