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2006 Oct;142(4):458-60.Effects of L-, D-, and DL-carnitine on morphometric parameters of skeletal muscle and exercise performance of laboratory animals receiving carnitine-deficient diet
Many are mild and improve over time
Top vegetarian protein sources: Tofu (20g per cup), tempeh (31g per cup), lentils (18g per cup cooked), chickpeas (15g per cup cooked), edamame (17g per cup), Greek yogurt (15g per serving), eggs (6g each), cottage cheese (14g per half cup)
Awareness of this antioxidant effect however, isnt new
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