L-carnosine and zinc in gastric protection

Research output: Chapter in Book/Report/Conference proceedingChapter

2 Citations (Scopus)

Abstract

The incidence of gastric mucosal injury has been increasing rapidly because nonsteroidal anti-inflammatory drugs (NSAIDs) and antithrombotic agents are being increasingly prescribed, especially to elderly patients. Several approaches for gastric mucosa defense have been adopted for the prevention and cure of gastropathy, including gastric ulcers. Zinc l-carnosine is used for the treatment of gastric mucosal damage disease. Zinc l-carnosine (or polaprezinc) is a chelated compound that consists of l-carnosine and zinc. Zinc l-carnosine protects the mucosa against aggressive injury factors and has been found to prevent gastric mucosal injury in diverse experimental models through anti-inflammatory action, antioxidant action, growth factors, and cytoprotective factors such heat-shock proteins. Zinc l-carnosine is effective in treating Helicobacter pylori infection, NSAID-induced gastric injury, ethanol-induced gastropathy, and acetic acid-gastric damage. In conclusion, zinc l-carnosine is a valuable mucosal protective agent with multiple targets that can be used in gastric mucosal damage healing.

Original languageEnglish
Title of host publicationBetaine
Subtitle of host publicationChemistry, Analysis, Function and Effects
PublisherRoyal Society of Chemistry
Pages548-565
Number of pages18
Volume2015-January
Edition8
DOIs
Publication statusPublished - 2015 Jan 1

Publication series

NameFood and Nutritional Components in Focus
Number8
Volume2015-January
ISSN (Print)2045-1695
ISSN (Electronic)2045-1709

    Fingerprint

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

Cite this

Choi, H. S., Kim, E-S., Keum, B., Chun, H-J., & Sung, M. K. (2015). L-carnosine and zinc in gastric protection. In Betaine: Chemistry, Analysis, Function and Effects (8 ed., Vol. 2015-January, pp. 548-565). (Food and Nutritional Components in Focus; Vol. 2015-January, No. 8). Royal Society of Chemistry. https://doi.org/10.1039/9781782622611-00548