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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

Ambas, cuando se comparaban con el LCT como nica fuente lipdica, tenan la ventaja de ser ms estables en las emulsiones de NP (6) generar menor cantidad de perxidos (ya que esta generacin est relacionada con la cantidad de cidos grasos poliinsaturados [AGPI] y el aporte de vitamina E) y disminuir la produccin de cido araquidnico y sus derivados proinflamatorios debido al menor aporte de cido linoleico