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As we age, our natural NAD+ levels decline
The best plant and mushroom sources of L-carnitine include [66]: Oyster mushroom: 5 mg per 3.5 oz / 100 g Chanterelle mushroom: 1.32 mg per 3.5 oz / 100 g Avocado: 0.43 mg per 3.5 oz / 100 g Carrot: 0.40 mg per 3.5 oz / 100 g Cauliflower: 0.36 mg per 3.5 oz / 100 g The Role of L-Carnitine Supplements Although the body is usually able to produce L-carnitine in sufficient amounts to meet needs, even in vegetarians and vegans, supplementing L-carnitine is a good option to ensure that the body is well stocked
Storage matters more here than it does for a robust small molecule, because peptides are fragile: heat, light, agitation and freeze-thaw cycles all degrade them, and a degraded peptide simply under-delivers with no visible warning
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