A derivative of the amino acid lysine, required for the transport of fatty acids into mitochondria for oxidation.
An essential component of fatty acid oxidation; participates in the transport of fatty acids into the mitochondrion prior to oxidation. Carnitine also functions as an acyl group acceptor that facilitates mitochondrial export of excess carbons in the form of acylcamitines. Carnitine is synthesized from lysine and methionine. Diminished carnitine synthesis has been noted as a feature of aging. There may be some justification in supplementing the aged with this compound. However, since carnitine is synthesized in the body, there does not seem to be a need to include this in normal diets.
The physiologically active form, L-carnitine, is a water-soluble vitamin-like compound synthesized in the body and present in relatively high concentrations in skeletal muscle and in the heart. Carnitine is also supplied from the diet, primarily via animal protein sources (i.e., red meats, chicken, fish, eggs, and milk). The average nonvegetarian adult consumes 100 to 300 mg per day in their diet. When dietary intake is low, such as in vegetarian diets, the body seems to compensate by increasing carnitine biosynthesis and decreasing renal clearance. Once carnitine is formed in the body or ingested, the compound is released into the circulation and subsequently assimilated into the muscle, where it may impact both aerobic and anaerobic energy production during exercise.
A chemical, γ-trimethylamine-β-hydroxybutyrate, important in metabolizing palmitic and stearic acids. It has been used therapeutically in treating myopathy due to carnitine deficiency.
This protein serves as a carrier to facilitate the transportation of lengthy chains of fatty acids from the cytoplasmic region of the cell to the mitochondria.