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Finally, L-carnitine is involved in boosting the cellular antioxidant defense system by enhancing the action of the cells naturally produced antioxidants (such as glutathione and vitamin E) through regeneration and recycling [22,23]

Common Food Sources of L-Carnitine: Beef: Approximately 80 to 90 mg per 100 grams Pork: Around 25 to 30 mg per 100 grams Fish: Roughly 5 to 10 mg per 100 grams Chicken: About 3 to 5 mg per 100 grams Milk and Dairy: Around 2 to 3 mg per 100 ml Individuals who follow vegetarian or vegan diets often have lower L-carnitine levels because plant-based foods contain very little of it

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The funders had no role in the design of the study