School of Sport

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Tommy Craig

School of Sport

University of Stirling




telephone Tel: + 44 (0) 1786 466904
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Effects of L-Carnitine Supplementation on insulin sensitivity and glucose disposal in lean and overweight/obese males

L-Carnitine is a vitamin like compound synthesised endogenously from the essential amino acids lysine and methionine. Red meat and dairy products represent the main source of carnitine intake in humans. Long chain fatty acids are unable to penetrate the inner mitochondrial membrane and require L-carnitine as the cofactor for achieving this. This carnitine facilitates the β-oxidation of fatty acids (which takes place inside the mitochondria) and performs a central role in the cellular metabolism of fat.

Carnitine is thus commonly marketed as a “fat-burning” supplement. Its role in glucose oxidation and insulin sensitivity is less well known, especially after oral supplementation. This project will study the effects of 2 week L-carnitine supplementation in comparison with 2 weeks placebo supplementation, on insulin sensitivity and glucose disposal during rest and exercise in 18 non-vegetarian males. Subjects will be grouped by their Body Mass Index into lean and overweight groups.

Dr Stuart Galloway & Dr Angus Hunter