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Le principali fonti alimentari di carnitina sono le carni come pecora, agnello, manzo, suino, coniglio e, in misura inferiore, i prodotti caseari
However, there have been indications that regular doses of 1 g over extended periods, such as months or years, may reduce bactericidal activity in leukocytes and increase the risk of stone formation caused by temporary urate excretion elevation
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