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H.RufoJ.et al (2015)
Bioavailability of L-carnitine in individuals such as vegetarians who are adapted to low-carnitine diets is higher (66% to 86% of available carnitine) than regular red-meat eaters adapted to high-carnitine diets (54% to 72% of available carnitine) [4]
(PubMed) Kalim S, Clish CB, Wenger J, et al
Many users report that the benefits become more noticeable the longer they use it consistently
The slow injection rate resembles the situation at which insulin is gradually released from the pancreas
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