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American Journal of Food Technology, 2 (3), 104114

1999 Sep 13;50(2):269-75

L-carnitine calcium tartrate A mixture of tartaric acid (0.46 g, 0.003 mol), calcium hydroxide (0.22 g, 0.003 mol) and L-carnitine (0.5 g, 0.003 mol) was dissolved in water (15 mL) and stirred for 1 hour

Conversely, TH also induces protein and gene expression of apolipoprotein A1, scavenger receptor class B member 1 (SRB1) and sterol regulatory element-binding protein 2 (SREBP2), which then increase LDLR levels to increase cholesterol efflux from peripheral tissues to HDL through the reverse cholesterol transport pathway

These compounds promote fatty acid oxidation while simultaneously inhibiting de novo lipogenesis in hepatocytes