L-carnitine is a naturally occurring amino acid structure that the body produces. It transports fatty acids into your cells to be processed for energy. L-carnitine is highly moisture-sensitive, which makes it difficult to stabilize in various dosage forms.
L-carnitine is recognized by World Obesity Federation as the safest supplement for losing weight. With functions of fat burning, weight management and anti-fatigue, L-carnitine is widely present in infant food, sports nutrition, nutrient & dietary supplements, feed additives, and etc.
Animal products like meat, fish, poultry, and milk are the best sources of L-carnitine. Red meat has one of the highest concentrations.
Carnitine is a quaternary ammonium compound involved in metabolism in most mammals, plants, and some bacteria. In support of energy metabolism, carnitine transports long-chain fatty acids into mitochondria to be oxidized for energy production, and also participates in removing products of metabolism from cells. Given its key metabolic roles, carnitine is concentrated in tissues like skeletal and cardiac muscle that metabolize fatty acids as an energy source.Healthy individuals, including strict vegetarians, synthesize enough L-carnitine in vivo to not require supplementation.
L-carnitine exists as one of two stereoisomers (the two enantiomers d-carnitine (S-(+)-) and l-carnitine (R-(-)-)). Both are biologically active, but only l-carnitine naturally occurs in animals, and d-carnitine is toxic as it inhibits the activity of the l-form. At room temperature, pure carnitine is a white powder, and a water-soluble zwitterion with low toxicity. Derived from amino acids, carnitine was first extracted from meat extracts in 1905, leading to its name from Latin, "caro/carnis" or flesh.
Some individuals with genetic or medical disorders (such as preterm infants) cannot make enough carnitine, requiring dietary supplementation.