title: Changes in l-carnitine content of fish and meat during domestic cooking.
abstract: Human adults store around 20g of l-carnitine. In the human body, l-carnitine is not metabolized but excreted through the kidney. Lost l-carnitine has to be replenished either by a biosynthetic mechanism or by the consumption of foods containing l-carnitine. Today, there is no "official" recommended daily allowance for l-carnitine but the daily need for l-carnitine intake has been estimated in the wide range of 2-12μmol/day/kg body weight for an adult human. In this study we evaluated the effect of freezing and of different cooking methods on the l-carnitine content of red meat and fish. l-carnitine was abundantly present in all beef products analyzed. The amounts in the various cuts were similar and our data showed that freezing or cooking did not modify l-carnitine content. Salmon contained about 12 times less l-carnitine than beef but except in smoked salmon, cooking or freezing did not alter l-carnitine content. This study confirms the important role that meet products play for providing adequate amount of l-carnitine to the human body.
authors: Inserm U866, Dijon F-21079, France; University of Dijon, Laboratoire de Biochimie Métabolique et Nutritionnelle, 6 blvd Gabriel, 21000 Dijon, France.
authors: Caroline
authors: C
authors: Rigault
authors: Frédéric
authors: F
authors: Mazué
authors: Arnaud
authors: A
authors: Bernard
authors: Jean
authors: J
authors: Demarquoy
authors: Françoise
authors: F
authors: Le Borgne