More recently, it has been classified as a B-complex vitamin in the classification. It is an integral part of the muscle. It is present in many tissues, especially in the heart muscle and liver. Its presence in the body is necessarily associated with the content of vitamin C, the lack of which reduces the synthesis of carnitine, which results in an increase in triglycerides in the blood, physical weakness and other symptoms significant for vitamin C deficiency.
The best natural source: meat and to a lesser extent dairy products.
