L-carnitine is a naturally occurring compound that is composed of the amino acids lysine and methionine. It plays an essential role in the energy metabolism of animal and plant cells. L- carnitine acts as a receptor molecule for activated fatty acids. It is important for the combustion of deposited fat in the body to energy production.

The human body can form L- carnitine from the amino acids methionine and lysine and in the presence of vitamin C , B6 , B3 and iron form itself, but it is mainly found in red, especially in sheep and lamb meat. The total amount of L- carnitine in a body is about 20 – 25g, whereas the proportion in tissues with high fatty acid metabolism it is particularly higher.

In cardiac- and skeletal muscles, 98% of the reserves are stored. Through the kidneys into the urine about 20mg are excreted every day.

The need for L -carnitine levels may exceed the body’s own production, for example, during intense training phases.

L- carnitine also serves as a means of transport of fatty acids into the mitochondria and allows there whose optimum combustion ( energy release ).


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