Spotlight on L-Carnitine Tartrate for energy, and fat metabolism

Published by Pauline Rai

Registered Homeopath & Functional Medicine Nutritionist.

D.Hom., R.Hom., FLT, HCP, B.A.

[/vc_column_text][dt_gap height=”30″][vc_column_text]L Carnitine Is an amino acid that is found in our diet and can also be made by the body.  Carnitine can be consumed in our diet from red meats and some levels can be found in fish, poultry and milk products and fewer amounts are available in avocadoes and wheat.  Carnitine is primarily stored in the skeletal muscles and heart where it helps to transport fatty acids for muscular activity. It also increases the rate at which the liver oxidizes or uses up fats as an energy generating process and thus is a nutrient that protects us from cardiovascular disease by reducing blood triglycerides and raising the good HDL cholesterol levels.  Thus L -carnitine is also a nutrient that is a focus for weight loss and healthy body composition- important for aging and longevity.

L-carnitine increases mitochondrial energy and reduces oxidative stress by acting as a detoxifying agent by removing waste byproducts from cells. Dr. Mark Hyman, MD, in his book: The blood sugar solution recommends approx. 300 to 500 mg of L- carnitine daily to help reduce oxidative stress, burn fat and boost energy. In clinical practice we prescribe a divided dose of 1000 mg to 3000 mg based on health, body weight and height.

In a review published in the American Journal of Cardiology (2008; 102: 1413-1417) researchers designed a double blind study to measure the effects of L -Carnitine Tartrate supplementation of 2 grams/day for 3 weeks in 30 healthy men and women (average age 30 year olds) versus the control group who received a placebo.  The dependent variable measure was the effect of supplementation after consuming a high-fat meal (225 ml of whipping crème, sugar free instant pudding and 28.5 g of macadamia nuts) providing 908 Kcal.

The high fat meal is a stressor to the vascular venous system and measurement-using ultrasound recorded the brachial artery diameter post meal response in the experimental conditions. The findings in this study point to the beneficial effects of carnitine supplementation which: “has been shown to decrease measures of oxidative stress and protect against lipid peroxidation” (p1417) by increasing blood flow after a high fat meal.[/vc_column_text][dt_gap height=”30″][vc_row_inner][vc_column_inner width=”1/3″][vc_column_text]Recommended Product:

L-Carnitine – 360 therapy

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L-Carnitine from FLN Supplements is available at Firstline Nutrition.

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References:
1. Dr Mark Hyman, The Blood Sugar Solution.
2. Elson M Haas, M.D Staying Healthy With Nutrition.
3. Jeff S Volek, Ph.D. RD, et al. Effects of Carnitine Supplementation on Flow-Mediated Dilation and Vascular Inflammatory Responses to a High Fat Meal in Healthy Young Adults. American Journal of Cardiology 2008; 102: 1413-1417. Elsevier Inc.

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