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The best sources of L-carnitine are: Beef: 139 to 143 mg per 3.5 ounces (oz), or 100 g Pork: 25 to 61 mg per 3.5 oz (100 g) Chicken: 13 to 34 mg per 3.5 oz (100 g) Cows milk: 40 mg per 3.5 oz (100 g) Hard cheese: 3 mg per 3.5 oz (100 g) Interestingly, food sources of L-carnitine have a greater absorption rate than supplements
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Chanson P, Borson-Chazot F, Chabre O, Estour B
Fraternale A, Brundu S, Magnani M
C th ung cng Vitamin C (250500mg/ngy) tng kh nng tng hp collagen
Omega-3 fatty acids have been shown to reduce inflammation and have an impact on glutathione levels
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