Radioisotopic determination of l-carnitine content in foods commonly eaten in Western countries

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 conduc...

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Bibliographic Details
Published in:Food chemistry 2004-06, Vol.86 (1), p.137-142
Main Authors: Demarquoy, Jean, Georges, Béatrice, Rigault, Caroline, Royer, Marie-Charlotte, Clairet, Amélie, Soty, Maud, Lekounoungou, Serge, Le Borgne, Françoise
Format: Article
Language:English
Subjects:
B-oxidation
Biological and medical sciences
Food
Food industries
Fundamental and applied biological sciences. Psychology
l-Carnitine
Meat
Meat and meat product industries
Radioisotopic assay
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Summary: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.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2003.09.023