ANTIRADICAL EFFECT OF CARNOSINE AND ITS OXIDIZED DERIVATIVES

The antiradical effect of carnosine and its oxidized derivative, oxocarnosine, in the hemoglobin peroxidation system was studied using luminol-dependent chemiluminescence. Oxocarnosine reduced the free radical production by 35-40%, while carnosine had no antioxidant effect. When Fe 2+ was added to the reaction system, carnosine reduced the free radical production by 20%, while oxocarnosine reduced it by 50%. In the presence of nitroxide in this system, the antioxidant effect of oxocarnosine increased by 20%, which is probably due to the formation of dinitrosyl iron complexes in this system.