Posted on 11/14/2022 8:15:22 PM PST by ConservativeMind
A study shows that carnitine intake in the first postnatal weeks promotes better growth and larger brain size at term equivalent age in very preterm infants. Carnitine intake from breast milk in particular seems to be associated with better growth.
Carnitine is a compound similar to amino acids, and its primary function in the body is to transport long-chain fatty acids to the mitochondria for energy production. In addition, earlier studies have suggested that carnitine may also be involved in nervous system development. Carnitine is both obtained from nutrition and produced by the body. In preterm infants, the main sources of carnitine are breast milk and infant formulae containing carnitine.
Very preterm infants have an increased risk for developing carnitine deficiency
The associations of carnitine intake and serum carnitine levels with the growth and brain size of preterm infants have not been studied in a longitudinal setting before. In this study, researchers measured the carnitine levels of preterm infants at three time points and calculated the intake of nutrients, including carnitine, over the first five postnatal weeks.
The intake of carnitine, and free carnitine and short-chain acylcarnitine concentrations in serum, were associated with the growth of preterm infants and with cerebellar size in particular. In addition to these associations, dietary carnitine was found to correlate with free carnitine and short-chain acylcarnitine concentrations in serum, suggesting that these carnitine levels can be considered markers of carnitine intake.
"Both breast milk and infant formulae contain varying amounts of carnitine. Parenteral nutrition, i.e., nutrient preparations given intravenously, on the other hand, usually do not contain carnitine," says neonatologist Ulla Sankilampi.
It is possible to give carnitine parenterally, but evidence on the benefits of carnitine supplementation remains contradictory and it is not generally recommended in the current parenteral nutrition guidelines for preterm infants.
(Excerpt) Read more at medicalxpress.com ...
Since it has recently been found older people do not produce nearly as much glycine, cysteine, and taurine as younger people do, I think it’s a safe bet for me to take a small extra amount of carnitine, too.
Adding in glycine and cysteine can make older people recover a number of health markers, largely via glutathione, and taurine can increase superoxide dismutase (SOD) to younger levels, too. These are two antioxidants we used to make a lot of, but, for some reason, getting older causes these to not be made as much, contributing a lot to the effects old age, according to the studies.
What’s the best source of carnitine? Look it up. It’s meat. It’s long been known that maternal meat consumption during pregnancy is positively correlated with offspring IQ. Bottom line: If you want smart kids, don’t breed with a vegan woman. (That and she’s probably an annoying-as-hell leftist, too!)
Carnitine is highest in beef products, more than in in other animals.
However, the use of beef products causes climate change:
https://www.weforum.org/agenda/2019/04/6-pressing-questions-about-beef-and-climate-change-answered/
If you consume more red meat or take carnitine supplements the world will burst into a burning ball of fire.
And you wouldn’t want that, would you?
Your vill eat zee boogs.
I take glutathione and L-carnitine. I hope the L-carnitine is helping my lipid profile. At the very least, I hope it’s not hurting. I guess we’ll know soon enough.
I take the carnitine too.
I’ve come to understand that the glutathione/taurine/urulithin a matrix is all about optimizing the mitochondria.
I don’t quite understand how carnitine fits in. But yeah, makes sense that this is another chemical that declines with age.
Correct! Oddly enough, it seems the cells are generally in working condition, but without the mitochondria functioning well, nothing good happens.
Analysis of muscle samples of healthy humans of different ages showed a drastic reduction of carnitine and acetyl carnitine in the older subjects with a strong reverse correlation between age and carnitine levels.
https://pubmed.ncbi.nlm.nih.gov/2742580/#:~:text=Analysis%20of%20muscle%20samples%20of,between%20age%20and%20carnitine%20levels.
the mitochondria are just one place where age related decline occurs.
have you identified any others? (I’m taking a lot of supplements but I don’t have a picture of where they interact with the body or how they work together for a common goal in one part of the body in the way I’ve grasped glutathione/taurine/urolithin a working together to optimize the mitochondria.
I'd like to know what causes the amino acids and their derivatives to stop being made. “Age” is obviously a factor, but what in each of us “stops” to cause the successive issues to begin to occur?
Carnitine comes from meat? Cool! My carnitas has actual carnitine!
“Age” issues appear in so many places, and are shown outside of cells, for sure.
“Age” is obviously a factor, but what in each of us “stops” to cause the successive issues to begin to occur?
.........
so I googled
“why does the production of amino acids decline as we age?”
this was google’s first answer”
Previous studies have demonstrated that amino acid availability is critical in the regulation of muscle protein metabolism (13,14). Specifically, hyperaminoacidemia acutely stimulates muscle protein synthesis by increasing the amino acid transport into muscle cells (13). An age-related decline in the ability to utilize exogenous amino acids could be due to specific problems of muscle fibers, including decreased transmembrane amino acid transport for protein synthesis, reduced availability of substrate for protein synthesis due to the alterations in the whole body amino acid turnover, or alterations in the endogenous hormonal response and/or in the response of muscle to the hormonal stimuli after meal intake.
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This was google’s second answer:
Amino acids are the building blocks of protein, but also play important cellular signaling roles. The mechanisms through which altered levels of many amino acids are sensed and the signals transmitted are still largely unknown. Increasing evidence is showing that these signals may influence the aging process. In this regard, methionine restriction appears to be an evolutionary conserved mechanism to delay aging and supplementation with glycine can mimic methionine restriction to extend lifespan in rodents. Tryptophan restriction may also activate specific anti-aging pathways, but it could interfere with cognitive function. With exercise the consumption of dietary branched chain amino acids (BCAAs) may be beneficial in building muscle mass, but high levels of BCAAs as well as tyrosine and phenylalanine in the bloodstream are associated with metabolic disease such as insulin resistance. Individual supplementation or restriction of several different amino acids has shown promise in the treatment of insulin resistance in rodents. Much progress regarding the effects of amino acids on longevity has been made using yeast, nematodes, and fruit flies. Clearly, much more research is needed to understand the signaling pathways activated by amino acid imbalance before efficacious and well-tolerated dietary interventions can be developed for human aging and aging-related disorders. In this review the mechanisms through which altered dietary and cellular levels of the twenty proteogenic amino acids affect aging or aging-related disorders are discussed. https://www.sciencedirect.com/science/article/pii/S2468501119300082
here are a couple more answers to the question:I don’t think this first one adds much. but you might see something that I don’t see.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2804959/
this next article identifies 6 amino acids that decline with age.
Often, the skin is the first place where unwanted signs of aging appear. Aging shows up on the skin first as fine lines, then as wrinkles. As we approach our 30s, our skin becomes drier. In our 40s, the aging process can begin to accelerate. Not only can your skin become markedly thinner while losing firmness and elasticity, but you may also begin to experience hair loss, thinning and weakening of the nails, and degradation of the connective tissue that allows your joints to function.
Anti-aging amino acids can help maintain smoothness and elasticity of the skin, strengthen connective tissue, and keep nails strong and hair lush.
If you’re seeking amino acid anti-aging supplements, you should pay particular attention to these six important amino acids: creatine, arginine, lysine, glutamine, alanine, and cysteine.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2804959/
There are a bunch more articles that can be found by googling
“why does the production of amino acids decline as we age?”
this was google’s first answer”
bttt
Interesting and useful, but the “root cause” seems missing.
However, the other amino acids with likely problems is more to research.
Thanks!
I take Acetyl L Carnitine for brain health, 1500 mg daily. NaturalLife Labs brand, buy it at AMZ for good price.
As for cholesterol, I eat all the butter and EVOO I want, organic of course. Years ago I read the book, “Wheat Belly,” by Wm Davis, MD. He explained why wheat causes high cholesterol. LDL molecules in wheat are very small, can penetrate walls of digestive tract and get into blood stream. LDL molecules in butter and EVOO are far larger, stay in digestive tract and leave the body very soon. Of course my own MD tested me before I started eating this way and again a few months later. It works! And for some reason, my doc listed me as “Allergic to Avostatin.”
Had surgery a few days ago and med team was amazed that I only take one prescription. drug, a low-dose Lipitor. Told them about LDL molecules and they agreed, they knew that too.
There are no “LDL molecules” in those fats. We make them in our bodies.
Do you mean types of saturated fats, instead?
It looks like all the amino acids go into decline with age.
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