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Approximately 75% of bodily carnitine is obtained from dietary sources, primarily red meat (e.g., beef, lamb) and dairy products, which contain concentrations (e.g., 200300 mol/100 g in beef) far exceeding those in plant-based foods (typically 5 mol/100 g) [59, 60]

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The research also found "significant improvements" in rhonchi, crepitations, dyspnoea, cyanosis, and associated heart failure after one to two months of medication [43]

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