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They used spectrofluorimetric method with orthophthalic aldehyde (OPT), UV/visible spectroscopy using DTNB, and HPLC

Comparative Analysis of Carnitine Content in Foods An analysis that compares the carnitine content of various food groups shows that red meats (beef and lamb in particular) are the most abundant sources, followed by milk, fish, and chicken, while all the plant foods have rather low amounts of carnitine

En dautres termes, le glutathion et la vitamine C associs fonctionnent comme des quipiers qui se protgent lun lautre : la vitamine C contribue protger le glutathion dans les tissus, tandis que le glutathion rgnre la vitamine C use (acide dhydroascorbique) dans sa forme active

The nutrient is slowly released into the blood