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The authors beliefs (or why they conducted these studies in the first place) The article opens this way (emphases mine): The high level of meat consumption in the developed world is to CVD (cardiovascular disease) risk, linked owing to the large content of saturated fats and cholesterol in meat
Second, a 13-amino acid extension is added to the N-terminus of the molecule
This potential interaction has been suggested as a contributing factor in tissue regeneration models
Key Ingredients and Their Benefits L-Carnitine : Boosts energy production and metabolism by transporting fatty acids into mitochondria
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