The role of L-carnitine in nutrition: biochemical characteristics, recommended intake levels, dietary sources, and health implications of its deficiency

Carnitine is a naturally occurring substance that is produced in the liver and kidneys by two proteins (lysine and methionine). Importantly, our body can produce it itself, but in quantities that are unable to meet total demand. Therefore, it is recommended that it is also supplied with food.

In recent years, L-carnitine has gained immense popularity due to its role in the process of weight loss. It is widely believed to play an important role in fat burning, thus accelerating the loss of unnecessary kilograms. But this is not its only advantage. It also participates in the transport of amino acids, which are an essential energy and building material for working muscles, and also provide fat tissue regeneration after training. Carnitine is also involved in the conversion of fatty acids into carbohydrates.

The amount of L-carnitine we ourselves produce is about 25% of the total demand and the remaining 75% covers the diet. The L-Carnitine intake standards are not clearly defined, but it is estimated that the average adult should supply it from 0.3 1.9 mg/day/kg body weight to about 15 mg. While we ourselves are able to produce it from 11 to 34 mg per day.

Carnitine deficiency can also contribute to the development of obesity, dementia, asthma, and diabetes. After a little physical effort, we may feel tired and even exhausted. The morphological parameter that signals carnitine deficit is an increased level of lipids in the blood. L-carnitine is responsible for a number of processes in our body that affect the maintenance of body weight. If we provide our body with an adequate amount of body fat, we can expect many benefits from it, such as increasing the production of fat, increasing the release of additional toxins from the body.