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These results are consistent with others published recently, which suggest that it is L-carnitine and myoglobin heme that are largely responsible for the harmful effects (incidence of cardiovascular diseases and cancers) of red meat on health, not saturated fat.
Oka A, Takagi A, Komiyama E, Yoshihara N, Mano S, Hosomichi K, Suzuki S, Haida Y, Motosugi N, Hatanaka T, Kimura M, Ueda MT, Nakagawa S, Miura H, Ohtsuka M, Tanaka M, Komiyama T, Otomo A, Hadano S, Mabuchi T, Beck S, Inoko H, Ikeda S (2020) Alopecia areata susceptibility variant in MHC region impacts expressions of genes contributing to hair keratinization and is involved in hair loss
Emerging research in Parkinsons and Alzheimers Parkinsons disease patients have about 40% less glutathione in their substantia nigra compared to healthy people of the same age
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