Carnitine and COVID-19 Susceptibility and Severity: A Mendelian Randomization Study

Chunyu Li1, Ruwei Ou1, Qianqian Wei1

  • 1Department of Neurology, Laboratory of Neurodegenerative Disorders, National Clinical Research Center for Geriatrics, West China Hospital, Sichuan University, Chengdu, China.

Frontiers in Nutrition
|December 13, 2021
PubMed
Summary

Higher carnitine levels, determined genetically, were linked to reduced susceptibility and severity of COVID-19. This suggests carnitine may play a protective role against the virus.

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