Basics of carnitine in health foods−Analysis, biochemistry and physiological functions−
Journal Title: Journal of Analytical Bio-Science - Year 2012, Vol 35, Issue 4
Abstract
Carnitine is essential for fatty acid metabolism. Since it causes fatty acids to enter the mitochondria where they are subjected to β-oxidation. Carnitine is present in all animal species. In humans, carnitine levels are maintained both by the feeding of dietary sources, such as meat, and by endogenous biosynthesis. Recently, in the Japanese health food market, carnitine has been recognized as an effective functional component in diet food. In this review, we introduce an overview of carnitine contained in health food, which includes basic matters such as biochemicals, physiological functions, and an analysis of the role of carnitine in the human body.
Authors and Affiliations
Junichi Nagata
Keywords
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