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L-carnitine is a kind of amino acid that promotes the conversion of fat into energy. The pure product is white crystal or white transparent fine powder. It is very soluble in water, ethanol and methanol, slightly soluble in acetone, but insoluble in ether, benzene, chloroform and ethyl acetate. It has no toxic and side effects on human body. Red meat is the main source of L-carnitine, which can also be synthesized by human body to meet physiological needs. It is not a real vitamin, but a substance similar to vitamins. It has many physiological functions such as fat oxidative decomposition, weight loss and anti fatigue. As a food additive, it is widely used in infant food, weight loss food, athlete food, nutritional supplements for the middle-aged and elderly, nutritional fortifiers for vegetarians and animal feed additives.
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L-carnitine is a white lens or white transparent fine powder. The research on carnitine began in the early 20th century. In 1905, Russian gulewitsch and krimberg found L-carnitine from meat extract. Since then, scientists from various countries have conducted in-depth research. In the early research, L-carnitine was found to be a kind of vitamin nutrient and named it vitamin BT. In fact, the chemical structure of alkali is similar to choline and amino acid; In addition, because some animals can synthesize by themselves to meet the needs of carnitine, it is considered that carnitine is not a vitamin, but it is still customarily called vitamin BT. Experiments show that carnitine is an essential nutrient. L-carnitine was designated as "multifunctional nutrient" at the international nutrition academic conference held in Chicago in 1985.
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