L-carnitine

L-carnitine is a quaternary ammonium compound involved in metabolism in most mammals, plants and some bacteria. Closely related to the amino acids lysine and methionine, L-carnitine is involved in the mitochondrial oxidation of long-chain fatty acids.

Biosynthesis

L-carnitine is synthesized primarily in the liver and kidneys from the amino acids lysine and methionine. Vitamin C (ascorbic acid) is essential to the synthesis of carnitine.

Function

L-carnitine transports long-chain acyl groups from fatty acids into the mitochondrial matrix, so they can be broken down through beta-oxidation to acetate to obtain usable energy via the citric acid cycle.

Dietary sources

The highest concentrations of L-carnitine are found in red meat and dairy products. Other natural sources of L-carnitine include nuts and seeds (e.g., pumpkin, sunflower, sesame), legumes or pulses (beans, peas, lentils, peanuts), vegetables (artichokes, asparagus, beet greens, broccoli, brussels sprouts, collard greens, garlic, mustard greens, okra, parsley, kale), fruits (apricots, bananas), cereals (buckwheat, corn, millet, oatmeal, rice bran, rye, whole wheat, wheat bran, wheat germ) and other "health" foods (bee pollen, brewer's yeast, carob).

Supplementation

L-carnitine has been studied as a potential treatment for many conditions, including heart disease, angina, and weight loss. However, the evidence is not strong for any of these uses.

See also

• Acetylcarnitine
• Gamma-Butyrobetaine
• Vitamin C

L-carnitine Resources
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