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I have a question:
I am interested in chelating zinc to a dipeptide called http://www.vrp.com/art/462.asp [Broken] ([itex]\beta[/itex]-alanyl-L-histidine) in order to create zinc-carnosine for my own, personal use. Carnosine is known to chelate easily in vivo. However, there are reports stating that ingesting zinc and carnosine together (but unchelated) does not give the same results as ingesting a chelation of zinc and carnosine (carnosine has been demonstrated safe to ingest up to massive quantities, and zinc is safe up to about 50 mg/diem). From this I gather that carnosine does not chelate well with zinc while in a human stomach, or at least that it doesn't do so rapidly-enough to be as helful as ingesting a prefabricated zinc-carnosine chelate.
What general steps would need to be taken to chelate zinc and carnosine in, say, a home kitchen? Would a special type of zinc be needed?
Thanks for any help.
-Chris
I am interested in chelating zinc to a dipeptide called http://www.vrp.com/art/462.asp [Broken] ([itex]\beta[/itex]-alanyl-L-histidine) in order to create zinc-carnosine for my own, personal use. Carnosine is known to chelate easily in vivo. However, there are reports stating that ingesting zinc and carnosine together (but unchelated) does not give the same results as ingesting a chelation of zinc and carnosine (carnosine has been demonstrated safe to ingest up to massive quantities, and zinc is safe up to about 50 mg/diem). From this I gather that carnosine does not chelate well with zinc while in a human stomach, or at least that it doesn't do so rapidly-enough to be as helful as ingesting a prefabricated zinc-carnosine chelate.
What general steps would need to be taken to chelate zinc and carnosine in, say, a home kitchen? Would a special type of zinc be needed?
Thanks for any help.
-Chris
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