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Carnosine Carnosine is a dipeptide (-alanyine-L-histidine) with metal-chelating (contains several nitrogen donor atoms), antioxidant, reducing, and radical scavenging properties, mainly peroxyl radicals causing damage to biological membranes (Kohen et al
Fish: Some species of fish such as cod also contain L-Carnitine, with about 5 mg per 100 gram serving
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