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Now

L-carnitine 3000 Mg Liquid | Triple Strength

MSRP:
Was:
Now: $26.19
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(1 review) Write a Review
MSRP:
Was:
Now: $26.19
(You save )
Maximum Purchase:
12 units

Description

Citrus Flavor Pharmaceutical Grade

L-Carnipure (L-Carnitine tartrate) is a registered trademark of Lonza, Ltd.

Vegetarian/Vegan Product

NOW L-Carnitine 3X Liquid provides 3 to 6 times (3 g) the potency of competing brands per serving size.

NOW L-Carnitine Liquid provides all of the extensive benefits of Carnitine in a highly absorbable liquid form. L-Carnitine is a non-essential amino acid that helps to maintain overall good health by facilitating the transfer of fatty acid groups into the mitochondrial membrane for cellular energy production.** It naturally occurs in red meat and other animal-source foods, but we recommend supplementation to obtain optimal levels of this excellent amino acid. NOW L-Carnitine is vegetarian (non-animal sourced) and Pharmaceutical Grade (USP).

Dietary Supplement

 

Supplement Facts
Serving Size: 1 Tablespoon (15 mL)
Servings per Container: 32
 
  Amount Per Serving % Daily Value
 

Calories

20  
 

Total Carbohydrate

5 g 2%*
 

Vitamin B-12 )as cyanocobalamin)

50 mcg 2083%
 

L-Carnitine (Carnipure)
(Free-Form Base)

3 g (3,000 mg)
 

Stevia Extract (Leaf)

15 mg
 
* Percent Daily Values are based on 2,000 calorie diet.
Daily value not established.
Other Ingredients: De-ionized Water, Vegetable Glycerin, Malic Acid, Citric Acid, Natural Flavors, Potassium Sorbate (as preservative) and Lemon (Citrus limon) Oil.

Suggested Usage: Take 1 tablespoon daily, preferably on an empty stomach.

Contains no sugar, salt, starch, yeast, wheat, gluten, corn, soy, milk, egg, shellfish or artificial colors/flavors.

The L-Carnitine used in this product is Pharmaceutical Grade (USP).

**This statement has not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

Additional Details

SKU:
N0064

1 Review

  • 5
    VERY effective product

    Published by Michael Nissenson on Mar 17th 2023

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