Amino Acids - L-Carnitine
An amino acid made from two other aminos, methionine and lysine. It can be synthesized in the liver if sufficient amounts of lysine, B1, B6 and iron are available. Muscle and organ meat, fish and milk products are the best sources of carnitine in the diet.
Carnitine has been shown to have a major role in the metabolism of fat and in the reduction of triglycerides by increasing fat utilization. It transfers fatty acids across the membranes of the mitochondria where they can be utilized as sources of energy. It also increases the rate at which the liver uses fats. By preventing fatty build-up, this amino acid aids in weight loss and decreases the risk of heart disease. Carnitine has been shown to be deficient in hearts of patients who have died of acute myocardial infections.
Last Update: January 07, 2005