Effects of L-carnitine supplementation in patients with coronary artery disease

Abstract
BACKGROUND:

L-carnitine (LC) plays an important physiologic role in lipid metabolism. To date, no clinical study has been performed to examine the effect of LC supplementation on the lipid status of coronary artery disease (CAD) patients. The aim of this study was to investigate the lipid lowering effects of LC supplementation (1000 mg/d) in CAD patients.
METHODS:

CAD patients were identified by cardiac catheterization as having at least 50 % stenosis of one major coronary artery. Forty-seven subjects were recruited and randomly assigned to the placebo (n = 24) and to the LC (n = 23) groups. The intervention was administered for 12 weeks. The levels of LC, lipid profiles, and antioxidant enzyme activity (superoxide dismutase, SOD) were measured.
RESULTS:

The subjects in the LC group had significantly higher SOD activity (20.7 ± 4.2 versus 13.1 ± 2.9 U/mg of protein, P < 0.01), high density lipoprotein-cholesterol (1.34 ± 0.42 vs. 1.16 ± 0.24 mmol/L, HDL-C, P = 0.03), and apolipoprotein-A1 (Apo-A1, 1.24 ± 0.18 vs. 1.12 ± 0.13 g/L, P = 0.02) than those in the placebo group at week 12. Triglyceride (TG) level was slightly significantly reduced (1.40 ± 0.74 vs. 1.35 ± 0.62 mmol/L, P = 0.06) and the level of LC was negatively correlated with TG and apolipoprotein-B (Apo-B), and positively correlated with HDL-C and Apo-A1 after LC supplementation. Additionally, SOD activity was significantly negatively correlated with lipid profiles (total cholesterol, TG, and Apo-B) after supplementation.
CONCLUSION:

LC supplementation at a dose of 1000 mg/d showed significantly increased in HDL-C and Apo-A1 levels and a slight decrease in TG levels but no other changes in other lipids in CAD patients, and this lipid-lowering effect may be related to its antioxidant ability. Further studies should be conducted to define an optimal dose of LC for lipid-lowering in patients with CAD.

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4912751/

Thought this article may follow on with Yoly's original post from June, and could be of interest to some readers ...

L-Carnitine

"L-carnitine is a naturally occurring amino acid derivative that’s often taken as a weight loss supplement.
It plays a crucial role in the production of energy by transporting fatty acids into your cells’ mitochondria.
The mitochondria act as engines within your cells, burning these fats to create usable energy.
Your body can actually produce L-carnitine out of the amino acids lysine and methionine.
For your body to produce it in sufficient amounts, you also need plenty of vitamin C.
In addition to the L-carnitine produced in your body, you can also obtain small amounts from the diet by eating animal products like meat or fish.
Vegans or people with certain genetic issues may be unable to produce or obtain enough. This means that it’s a “conditionally essential” nutrient.

Summary: L-carnitine is an amino acid derivative that can be produced in the body or obtained by eating animal flesh. It is also available as a supplement..."

The article goes on to highlight:

" Different types of carnitine

L-carnitine’s role in the body

L-carnitine and weight loss

Effects on brain function

Other health benefits" ... including

"Type 2 diabetes and insulin sensitivity
L-carnitine has also been shown to reduce symptoms of type 2 diabetes and its associated risk factors.
In one human study of patients with type 2 diabetes, L-carnitine improved the blood sugar response to a high-carb meal. This blood sugar response is an important indicator of diabetes risk and overall health.
It may also combat diabetes by increasing a key enzyme called AMPK, which improves the body’s ability to use carbs.

Summary: Research shows L-carnitine may have benefits for exercise performance and help treat health conditions like heart disease and type 2 diabetes."

and continues with

"Safety and side effects

Top food sources of L-carnitine

Meat

You can get small amounts of L-carnitine from your diet by eating meat and fish.

The main foods high in L-carnitine are:

Beef: 81 mg per 3 oz (85 grams).
Pork: 24 mg per 3 oz (85 grams).
Fish: 5 mg per 3 oz (85 grams).
Chicken: 3 mg per 3 oz (85 grams).
Milk: 8 mg per 8 oz (227 ml).

Should you take it as a supplement?

L-carnitine dosage recommendations

Article summary
L-carnitine is best known as a fat burner, but the overall research is mixed. It will probably not help you lose a significant amount of weight.
Most of the research actually supports its use for health, brain function and disease prevention. Supplements may also benefit the elderly or vegetarians, who have lower levels.
Out of all the different forms, acetyl-L-carnitine and L-carnitine are the most popular and seem to be most effective.

Read full article with relevant links by Articles by Rudy Mawer, MSc, CISSN

Here https://authoritynutrition.com/l-carnitine/

All the best Jan

The original study would have been more interesting if it had looked at plaque reduction (or not) rather than just lipids.

Thanks for the link. ISTR trialling it once but finding no subjective effect. Maybe I'll try some more.