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Youve done the diets

Free Radic Biol Med 65:509527 Chico L, Modena M, Gerfo AL, Ricci G, Ienco EC, Ryskalin L, Fornai F, Siciliano G (2017) Cross-talk between pathogenic mechanisms in neurodegeneration: the role of oxidative stress in Amyotrophic Lateral Sclerosis

The Maillard reaction, a non-enzymatic browning process between amino acids (e.g., lysine) and reducing sugars (e.g., glucose), is ubiquitous in the cooking of many foodsresponsible for the characteristic flavors and colors of bread crusts, seared meats, and roasted coffeeand presents a complex interplay of benefits and risks 35

Esto explica por qu, en la prctica, hay gente que la prefiere frente a la L-carnitina clsica cuando busca un 'donor de acetilos' , ms all del uso nutricional propio de la carnitina de base