L-carnitine, a naturally occurring amino acid-like substance found in red meat, has been in the spotlight in the food and nutritional supplementation fields in recent years for its unique role in energy metabolism, fat burning and health management. As a food grade additive, L-carnitine is widely used in functional foods, sports supplements and health management.

Core physiological effects of L-carnitine

1. Promote fat metabolism and assist weight loss

The core function of L-carnitine is to act as a “fat transporter”, transferring long-chain fatty acids to the mitochondria for oxidative decomposition and conversion into energy. This mechanism not only reduces fat accumulation (especially abdominal and hip fat), but also lowers blood cholesterol and triglyceride levels, thus supporting weight management. Studies have shown that in conjunction with aerobic exercise, L-Carnitine significantly enhances fat burning efficiency, and it is recommended to exercise within 2-6 hours after taking it to maximize the effect.

2. Enhance athletic performance and endurance

By accelerating fat energy supply, L-carnitine can slow down glycogen depletion and help athletes extend the duration of high-intensity exercise. For example, the 1982 Italian soccer team used L-Carnitine to enhance endurance and win the World Cup, confirming its effect on athletic performance. In addition, it reduces lactic acid buildup, relieves post-exercise fatigue, and promotes ammonia metabolism to shorten the recovery cycle.

3. Anti-aging and cell protection

L-carnitine slows down the aging process caused by insufficient energy by maintaining cellular energy supply. Adequate cellular energy enhances immune system function, protects cell membrane stability, and reduces organ damage from oxidative stress. Some studies have also pointed out its benefits to heart health, such as improving cardiac function and reducing the risk of heart disease.