Study title and authors:
Efficacy of L-Propionyl Carnitine in the Treatment of Chronic Critical Limb Ischaemia
This study can be accessed at: http://www.ingentaconnect.com/content/adis/cdi/2001/00000021/00000008/art00004
The objective of the study was to compare the therapeutic benefits of L-propionyl carnitine (LPC) with those of pentoxifylline in the clinical treatment of patients with peripheral arterial disease and intermittent claudication.
The study found that both carnitine and pentoxifylline (Trental) relieved peripheral arterial disease and intermittent claudication symptoms, however:
(a) those taking the carnitine could walk a longer pain free distance than those taking pentoxifylline.
(b) those taking the carnitine had less pain than those taking pentoxifylline.
(c) ulcers decreased more with those taking the carnitine compared with those taking pentoxifylline.
Meat, poultry, fish, and dairy products are the richest sources of L-carnitine. Grains, fruits, and vegetables contain little or no carnitine.
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Recipe of the day
New England Chuck Roast
|Food Mall: Chuck Beef Roast|
1/4 t pepper
2 onion -- cut into quarters
4 carrot -- cut into quarters
1 celery -- cut into eight chuncks
1 bay leaf
5 c water
1 sm cabbage -- cut into wedges
Sprinkle meat with seasonings. Place onions, carrots, and celery in crockpot. Top with meat. Add bay leaf, and water. Cover pot and cook on low 5-7 hours or until meat is tender. Remove meat, turn on high. Add cabbage wedges, cover and cook on high 15-20 minutes or until cabbage is done.