Carnosine is a dipeptide synthesized in the body from β-alanine and L-histidine. It was originally discovered in skeletal muscle where it is present in larger amounts than in other tissues, but it is also found in high concentrations in the brain, heart, and gastrointestinal tissues of humans. Although its physiological role has not been completely understood yet, carnosine is a non-enzymatic free-radical scavenger and a natural antioxidant and has anti-inflammatory and neuroprotective properties.

The hypothesis of this research is that the consumption of carnosine supplements in the form of capsules, as well as chicken meat enriched with carnosine (functional food) has a beneficial effect on vascular reactivity measured in different vascular basins, and the lipid profile with a positive effect on the reduction of oxidative stress and inflammatory response in healthy sedentary people. subjects and active athletes measured in different vascular basins.

The main goal of this study is to investigate the influence of carnosine supplement consumption (in the form of capsules and functional food) on vascular and endothelial function in a population of healthy young subjects and active athletes.

Inclusion Criteria:

• young healthy sedentary individuals - did not perform regular physical activities for at least 12 months before conducting the study
• young healthy active athletes - have a minimum of 5 training sessions per week (mainly endurance training) for at least 12 months prior to conducting the study

Exclusion Criteria:

• smoking
• hypertension
• coronary disease
• diabetes
• hyperlipidemia
• kidney damage
• cerebrovascular and peripheral artery diseases
• and any other disease that could have an impact on vascular and endothelial function