L-carnitine is synthesized in the body from the amino acids lysine and methionine. L-Carnitine is responsible for clearing fatty acids (triglycerides) out of the blood into the mitochondria (the energy powerhouse of the cells) to be broken down.
Dairy and red meat contain the greatest amounts of carnitine. Therefore, people who have a limited intake of meat and dairy products tend to have lower L-carnitine intakes.
