6533b872fe1ef96bd12d2dad
RESEARCH PRODUCT
Radioisotopic determination of l-carnitine content in foods commonly eaten in Western countries
Béatrice GeorgesJean DemarquoyFrançoise Le BorgneCaroline RigaultAmélie ClairetMaud SotySerge LekounoungouMarie-charlotte Royersubject
Chemistrybusiness.industryLipid metabolismGeneral MedicineAnalytical ChemistryNutrientFood processingLarge studymedicineFish <Actinopterygii>Food scienceCarnitinebusinessBeta oxidationFood Sciencemedicine.drugdescription
Abstract l -Carnitine is a vitamin-like nutrient essential for energy production and lipid metabolism in many organs and tissues such as skeletal muscle and heart. Even if l -carnitine can be synthesized, most of the carnitine present in human body is provided by food. Until now, no large study has been conducted where the content in l -carnitine of various foods was analyzed. The objective of this study was to determine the level of free l -carnitine present in food commonly consumed in Western countries. A radioisotopic assay was used to estimate l -carnitine content in raw and processed foods. From this study, it clearly appeared that meat products were the best sources for l -carnitine. Dairy products, seafood and fish are generally relatively low in carnitine whereas vegetables are mostly very low in carnitine. An omnivorous regimen allows to meet the general recommendation on l -carnitine intake. Vegetarian are clearly below recommendation and their carnitine homeostasis has to be carried out by a functional biosynthesis.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2004-06-01 | Food Chemistry |