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doi: 10.3389/fphar.2021.697442 Received 19 April 2021 Accepted 31 May 2021 Published 14 June 2021 Volume 12 - 2021 Edited by Valentina Vellecco, University of Naples Federico II, Italy Reviewed by Jens Juul Holst, University of Copenhagen, Denmark Venkateswarlu Kanamarlapudi, Swansea University, United Kingdom Updates Copyright 2021 Xie, Chen, Xu, Han, Hu, Chen, Zhang and Ding
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Top Animal-Based L-Carnitine Sources Red Meat: Beef leads with 56-162 mg per 4 oz serving, followed by lamb and pork Poultry: Chicken and turkey contain moderate amounts, ideal for leaner protein options Fish and Shellfish: Cod and tuna provide L-carnitine plus omega-3 fatty acids Dairy Products: Milk and cheese offer lower amounts compared to meat Eggs: Contain minimal L-carnitine content Chicken and turkey are examples of poultry that contain L-carnitine in small but still significant amounts
Storage summary table Bottom line Sealed bacteriostatic water vials store at room temperature through the manufacturer-printed expiration date with no refrigeration required cool, dry, light-protected
Changes in aggregation states of light-harvesting complexes as a mechanism for modulating energy transfer in desert crust cyanobacteria
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