Clinical Research and Therapeutic Importance of Dietary Supplement L-Carnitine: Review

Abstract

Carnitine, derived from an amino acid, is found in nearly all cells of the body. Its name is derived from the Latin carnus or flesh, as the compound was isolated from meat. Carnitine is the generic term for a number of compounds that include L-carnitine, acetyl-L-carnitine, and propionyl-L-carnitine. Carnitine plays a critical role in energy production. It transports long-chain fatty acids into the mitochondria so they can be oxidized to produce energy. It also transports the toxic compounds generated out of this cellular organelle to prevent their accumulation. Given these key functions, carnitine is concentrated in tissues like skeletal and cardiac muscle that utilize fatty acids as a dietary fuel. The body makes sufficient carnitine to meet the needs of most people. For genetic or medical reasons, some individuals (such as preterm infants), cannot make enough, so for them carnitine is a conditionally essential nutrient. Animal products like meat, fish, poultry, and milk are the best sources. In general, the redder the meat, the higher its carnitine content. Dairy products contain carnitine primarily in the whey fraction. Adults eating mixed diets that include red meat and other animal products obtain about 60–180 milligrams of carnitine per day. Vegans get considerably less (about 10–12 milligrams) since they avoid animal derived foods. Most (54–86%) dietary carnitine is absorbed in the small intestine and enters the bloodstream. L-carnitin proved its medicinal importance but in the present era it is neglected. In this review I am trying to explain therapeutic importance of L-carnitin.