L-Carnitine

L-carnitine was already discovered in meat at the beginning of the 20th century and its chemical structure was revealed in the following decades. However, it was not until the second half of the century that the important role of carnitine in providing energy for muscles was recognized and studied. L-carnitine is necessary for the transport of fatty acids to the mitochondria, the “power plants” of the cells. Without this necessary “fuel” for the mitochondria, energy provision would not take place.

The main food source of L-carnitine is meat and, to a lesser extent, milk and dairy products. Healthy individuals – including vegetarians – do not usually suffer from a deficiency because the body can synthesize L-carnitine itself from amino acid-rich products. However, this synthesis can be impaired in certain health conditions such as unhealthy blood sugar levels, liver disease or other metabolic disorders.

L-carnitine can promote the provision of energy in the cells, as well as the regenerative capacity of the muscle fibers after endurance-related stress. Finally, the supportive sports medicine administration of L-carnitine during training in any kind of endurance sport should not go unmentioned as a conventional application.

If the absorption of L-carnitine through the diet is not sufficient or there is an increased need, or the body’s own synthesis is reduced, this nutrient can be supplemented through special food supplements.