Carnitine is a compound found in all living beings. Its name is derived from the Latin word carnus, meaning flesh, as it is obtained from meat. It is produced primarily in the liver and kidneys from the amino acids lysine and methionine. Additionally, Vitamin C is also necessary for the synthesis of Carnitine. Living cells operate by employing Carn itine to bring compounds into and out of the mitochondria – the energy factory of cells. For example, Carnitine transports fatty acids into the mitochondria so that they can be burned to produce energy for metabolism. Thus, Carnitine is often concentrated in tissues like skeletal and cardiac muscles that use a high amount of metabolic energy.
Generally, healthy children and adults do not need to consume extra Carnitine as they can make sufficient amount to meet the needs of their bodies. However, the requirement for Carnitine might exceed its natural production in growing infants or pregnant women. Throughout aging, the amount of Carnitine in cells is found to diminish; thus, affecting metabolism in various areas of the body. Particularly, adverse effects are observed in bones which require a continuous feed of metabolic fuel so as to maintain bone mass. Administration of Carnitine is often helpful in preventing osteoporosis in the elderly and in post-menopausal women. It has also been shown that Carnitine is beneficial to improving the heart’s capacity. Athletes are known to supplement their diets with Carnitine to improve muscle power and energy.
Animal products like meat, fish, poultry and milk are packed of Carnitine. Adults eating a healthy mixed diet can obtain 60 – 180 mg of Carnitine per day. Vegans get significantly less (only about 10 – 12 mg) since they avoid animal-derived foods. For both, about 60 – 80% of Carnitine from food is absorbed. It is recommended to supplement with 500 – 1500 mg of L-Carnitine per day.
Reference1) http://ods.od.nih.gov/factsheets/carnitine.asp. 2) http://www.bodybuilding-supplement-guide.com/l-carnitine.htm
