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The bioavailability of L-Carnitine from food in individuals adapted to low carnitine diets (i.e., vegetarians) is higher (66%-86%) than in those adapted to high carnitine diets (i.e., regular red meat eaters

Similar trends were observed Page 874 and 875: This was accompanied by significant Page 876 and 877: Key words: children with neurologic Page 878 and 879: PO1279 REVIEW OF FOOD-BASED DIETARY Page 880 and 881: PO1283 HOSPITAL SUPPORT FOR MALNOUR Page 882 and 883: tions, indicating the need to re-vi Page 884 and 885: PO1291 PREVALENCE OF INADEQUATE INT Page 886 and 887: PO1295 VITAMIN D INTAKES OF CHILDRE Page 888 and 889: PO1299 EVALUATION OF A COMMUNICATIO Page 890 and 891: PO1303 FATTY ACID INTAKES, PLASMA F Page 892 and 893: PO1307 CONTRIBUTION OF A SCHOOL MEA Page 894 and 895: PO1313 ASSOCIATION OF PHYSICAL ACTI Page 896 and 897: PO1317 RELATIONSHIP BETWEEN BONE MI Page 898 and 899: Conclusions: Development of a serie Page 900 and 901: Conclusions: Although non-exercise Page 902 and 903: PO1329 SALT CONTENT CONTROL IN PUBL Page 904 and 905: PO1333 BMI AND PERCEPTIONS, ATTITUD Page 906 and 907: PO1337 2012 DONT GET DEHYDRAT Page 908 and 909: PO1341 EPILEPSY: ANALYSIS OF NUTRIT Page 910 and 911: PO1345 DIFFERENT HEALTH RELATED BEH Page 912 and 913: PO1349 LIFESTYLES AND RISK FACTORS Page 914 and 915: was 2.8% and 2.5% (p=0.44)

10.1016/j.ijpharm.2017.02.038 45