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doi: 10.1016/j.freeradbiomed.2021.06.009 17 WangTGongMLuYZhaoCLingLChenJet al
Red meat, particularly beef and lamb, is a fantastic source of L-carnitine, with up to 95 mg per 100 grams in cooked beef
doi: 10.3389/fimmu.2026.1744308 Received 11 November 2025 Revised 04 April 2026 Accepted 13 April 2026 Published 28 April 2026 Volume 17 - 2026 Edited by Francesco Caso, University of Naples Federico II, Italy Reviewed by Piero Ruscitti, University of LAquila, Italy Silvia Scriffignano, Fondazione Istituto G.Giglio, Italy Updates Copyright 2026 Ciancio, Maranini, Sandri, Amati, Bortoluzzi, Silvagni, Govoni and Giuggioli
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