L-Carnitine 250 Mg Per Capsule
| $37.45 | 100 Count Bottle VP959R | Regular Retail $49.90 | |
| $139.96 | 4 Bottles 100 Count Each | Regular Retail $199.60 |
L-Carnitine is a Healthy Heart Supplement Involved in Fat Metabolism, Energy Production, Muscle Utilization and More!
Carnitine is central to the body’s ability to turn food into energy, especially fat.
Increased levels of Carnitine in tissues leads to increased fat burning.
Energy at the cellular level enhances the immune function, increases the body’s ability to remove toxic and potentially disease-causing compounds and helps cells live longer.
Each capsule contains 250 mg of L-Carnitine, a powerful supplement for your daily nutritional regimen.
No caffeine, corn, gluton, milk or egg derivatives, salt, sodium, soy, starch, sugar, wheat or yeast. No artificial colorings, flavorings or preservatives.
L-Carnitine, The Powerful Fat Metabolizer
Supplementation with L-Carnitine (as L-Carnipure from Lonza Inc. as formulated in Vitamin Power product number 959R) significantly increases fat oxidation in overweight individuals according to a study conducted at the University of Rostock and published in Metabolism (53,8:1002-6, 2004).
Researchers provided 12 slightly overweight adults with an oral dosage of L-Carnitine supplement or a placebo for 10 days, and then investigated protein turnover and fat oxidation, as well as body fat mass and lean body mass.
The positive findings support those reported in a 2002 study, in which L-Carnitine (as L-Carnipure) was found to stimulate fatty acid metabolism in healthy adults.
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Carnitine Supplements Reverse Glucose Intolerance
Supplementing the nutrient carnitine helps to clear the extra sugar in their blood, researchers at Duke University Medical Center report.
A team of researchers from the Duke Sarah W. Stedman Nutrition and Metabolism Center, including scientists from the departments of medicine, pharmacology and cancer biology performed tests on human muscle cells that showed supplementing with Carnitine might help older people with prediabetes, diabetes, and other disorders that make glucose (sugar) metabolism difficult.
Carnitine is made in the liver and recycled by the kidney, but in some cases when this is insufficient, dietary Carnitine from red meat and other animal foods can compensate for the shortfall.
After just eight weeks of supplementation with Carnitine, laboratory subjects restored their cells' fuel-burning capacity (which was shut down by a lack of natural carnitine) and improved their glucose tolerance, a health outcome that indicates a lower risk of diabetes. These results offer hope for a new therapeutic option for people with glucose intolerance, older people, people with kidney disease, and those with type 2 diabetes (also known as adult-onset diabetes).
The Duke researchers began studying Carnitine more closely when abnormalities in the nutrient emerged from blood chemistry profiles of obese and old animals. These chemical profiles report on hundreds of by-products of cell metabolism called metabolites and give scientists an opportunity to identify markers of disease states.
Carnitine is a natural compound known for helping fatty acids enter the mitochondria, the powerhouses of cells, where fatty acids are "burned" to give cells energy for their various tasks. Carnitine also helps move excess fuel from cells into the circulating blood, which then redistributes this energy source to needier organs or to the kidneys for removal. These processes occur through the formation of acylcarnitine molecules, energy molecules that can cross membrane barriers that encase all cells.
Researchers at Duke had observed that skeletal muscle of obese rats produced high amounts of the acylcarnitines, which requires free Carnitine. As these molecules started to accumulate, the availability of free, unprocessed Carnitine decreased. This imbalance was linked to fuel-burning problems, that is, impairments in the cells' combustion of both fat and glucose fuel. "We suspected that persistent increases in acylcarnitines in the laboratory subjects were causing problems, and we could also see that the availability of free Carnitine was decreasing with weight gain and aging, It appeared that carnitine could no longer do its job when chronic metabolic disruptions were stressing the system. That's when we designed an experiment to add extra Carnitine to the diet."
The work was supported by grants from the National Institutes of Health, and the American Diabetes Association, and a John A. Hartford Duke Center for Excellence Award.
The study is published in the Aug. 21 issue of the Journal of Biological Chemistry.
