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The long-term intake of red meat significantly increases the levels of the carnitine metabolites trimethylamine (TMA) and trimethylamine-N-oxide (TMAO), leading to endothelial dysfunction and adverse cardiovascular events [241]

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- to support the health the fat metabolism, the blood sugar level, weight control, and the metabolism of macronutrients (fat, carbohydrates and protein)

doi: 10.1093/jnci/djx259 12

These discrepancies may be explained by the hypothesis that L-carnitine supplementation accompanied by high amounts of carbohydrate intake increases skeletal muscle OCTN2 expression through an insulin-mediated mechanism, thereby increasing skeletal muscle carnitine content [28, 29]

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