| L-Carnitine is present in the foods we eat - it is found to varying extents in foods of animal origin while fruit and vegetables contain very little, if any, L-Carnitine. |
Total L-Carnitine content in mg/100g of uncooked food of animal origin
|
lamb
|
190
| |
venison
|
150-160
| |
beef
|
143
| |
pork
|
25
| |
poultry
|
13
| |
fish
|
3-10
|
Total L-Carnitine content in mg/100g of uncooked food of plant origin
|
mushroom
|
2.6
| |
carrot
|
0.4
| |
bread
|
0.4
| |
rice
|
0.3
| |
banana
|
0.1
| |
tomato
|
0.1
|
A small amount of L-Carnitine is naturally produced on a daily basis within the human body and high concentrations of L-Carnitine are present in the human heart and in skeletal muscle.
The major sites for L-Carnitine biosynthesis are the liver and kidney. Biosynthesis requires two essential amino acids, lysine and methionine, as well as vitamin C, iron, vitamin B6, niacin and involves a series of enzymatically catalyzed reactions. The requirement for all these essential nutrients implies that malnutrition has a highly negative impact on L-Carnitine biosynthesis.
L-Carnitine biosynthesis yields approximately 20 mg L-Carnitine per day (representing approximately 10% of the daily requirement) if all co-factors are readily available in the body. A well balanced diet can supply an additional 100-300 mg of L-Carnitine to the body each day. |
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