Acetyl L-carnitine

{
  "policy_item_code": "POL-NF-00079",
  "record_kind": "regulatory_register",
  "source_notice": "Hela statuskatalogens publika export. Novel food-status och katalogpost är inte i sig ett försäljningstillstånd eller Union List-godkännande.",
  "source_rows": [
    {
      "common_name": "Acetil L- carnitina (ES)",
      "description": "<p>The primary source of carnitine is meat (red meat is the richest source). Less amounts are contained in fish, eggs, milk, cheese and poultry. Carnitine can be synthesised by the body from two essential aminoacids (lysine and methionine). Acetyl-L-carnitin (ALC) is an ester of the trimethylated amino acid, L-carnitine (important in the beta-oxidation of fatty acids) and is sythesized in the human brain, liver and kidney by the enzyme ALC-transferase.</p>",
      "novel_food_display_name": "Acetyl L-carnitine",
      "novel_food_name": "Acetyl L-carnitine",
      "novel_food_status": "Not novel in food",
      "novel_food_status_desc": "<p class=\"western\" align=\"justify\">According to the information available to the Member States’ competent authorities, this product was used for human consumption to a significant degree within the Union before 15 May 1997. Thus, it is not considered to be ‘novel’ according to the provisions of the Novel Food Regulation (EU) 2015/2283 and its access to the market is not subject to the pre-market authorisation in accordance with Regulation (EU) 2015/2283.</p> <p class=\"western\" align=\"left\"><span><strong>However, other legislation may restrict the placing on the market of this product as a food in the EU or in some Member States. Therefore, it is recommended to check with the </strong></span><u> <a target=\"_blank\" href=\"https://food.ec.europa.eu/document/download/288ca174-a585-47bf-bb9c-80fe4fc87247_en\" class=\"external-link\" rel=\"nofollow\">national competent authority(ies)</a></u><span><strong> of the Member State(s)</strong></span><span><strong>.</strong></span></p> ",
      "ordinal_common_names": 8,
      "ordinal_synonyms": 0,
      "part_of_novel_food": "Whole",
      "policy_item_code": "POL-NF-00079",
      "policy_item_id": 677809,
      "synonyms": null
    },
    {
      "common_name": "Acetil L-carnitina (PT)",
      "description": "<p>The primary source of carnitine is meat (red meat is the richest source). Less amounts are contained in fish, eggs, milk, cheese and poultry. Carnitine can be synthesised by the body from two essential aminoacids (lysine and methionine). Acetyl-L-carnitin (ALC) is an ester of the trimethylated amino acid, L-carnitine (important in the beta-oxidation of fatty acids) and is sythesized in the human brain, liver and kidney by the enzyme ALC-transferase.</p>",
      "novel_food_display_name": "Acetyl L-carnitine",
      "novel_food_name": "Acetyl L-carnitine",
      "novel_food_status": "Not novel in food",
      "novel_food_status_desc": "<p class=\"western\" align=\"justify\">According to the information available to the Member States’ competent authorities, this product was used for human consumption to a significant degree within the Union before 15 May 1997. Thus, it is not considered to be ‘novel’ according to the provisions of the Novel Food Regulation (EU) 2015/2283 and its access to the market is not subject to the pre-market authorisation in accordance with Regulation (EU) 2015/2283.</p> <p class=\"western\" align=\"left\"><span><strong>However, other legislation may restrict the placing on the market of this product as a food in the EU or in some Member States. Therefore, it is recommended to check with the </strong></span><u> <a target=\"_blank\" href=\"https://food.ec.europa.eu/document/download/288ca174-a585-47bf-bb9c-80fe4fc87247_en\" class=\"external-link\" rel=\"nofollow\">national competent authority(ies)</a></u><span><strong> of the Member State(s)</strong></span><span><strong>.</strong></span></p> ",
      "ordinal_common_names": 2,
      "ordinal_synonyms": 0,
      "part_of_novel_food": "Whole",
      "policy_item_code": "POL-NF-00079",
      "policy_item_id": 677809,
      "synonyms": null
    },
    {
      "common_name": "Acetil L-karnitīns (LV)",
      "description": "<p>The primary source of carnitine is meat (red meat is the richest source). Less amounts are contained in fish, eggs, milk, cheese and poultry. Carnitine can be synthesised by the body from two essential aminoacids (lysine and methionine). Acetyl-L-carnitin (ALC) is an ester of the trimethylated amino acid, L-carnitine (important in the beta-oxidation of fatty acids) and is sythesized in the human brain, liver and kidney by the enzyme ALC-transferase.</p>",
      "novel_food_display_name": "Acetyl L-carnitine",
      "novel_food_name": "Acetyl L-carnitine",
      "novel_food_status": "Not novel in food",
      "novel_food_status_desc": "<p class=\"western\" align=\"justify\">According to the information available to the Member States’ competent authorities, this product was used for human consumption to a significant degree within the Union before 15 May 1997. Thus, it is not considered to be ‘novel’ according to the provisions of the Novel Food Regulation (EU) 2015/2283 and its access to the market is not subject to the pre-market authorisation in accordance with Regulation (EU) 2015/2283.</p> <p class=\"western\" align=\"left\"><span><strong>However, other legislation may restrict the placing on the market of this product as a food in the EU or in some Member States. Therefore, it is recommended to check with the </strong></span><u> <a target=\"_blank\" href=\"https://food.ec.europa.eu/document/download/288ca174-a585-47bf-bb9c-80fe4fc87247_en\" class=\"external-link\" rel=\"nofollow\">national competent authority(ies)</a></u><span><strong> of the Member State(s)</strong></span><span><strong>.</strong></span></p> ",
      "ordinal_common_names": 5,
      "ordinal_synonyms": 0,
      "part_of_novel_food": "Whole",
      "policy_item_code": "POL-NF-00079",
      "policy_item_id": 677809,
      "synonyms": null
    },
    {
      "common_name": "acetyl L-karnitin (CZ)",
      "description": "<p>The primary source of carnitine is meat (red meat is the richest source). Less amounts are contained in fish, eggs, milk, cheese and poultry. Carnitine can be synthesised by the body from two essential aminoacids (lysine and methionine). Acetyl-L-carnitin (ALC) is an ester of the trimethylated amino acid, L-carnitine (important in the beta-oxidation of fatty acids) and is sythesized in the human brain, liver and kidney by the enzyme ALC-transferase.</p>",
      "novel_food_display_name": "Acetyl L-carnitine",
      "novel_food_name": "Acetyl L-carnitine",
      "novel_food_status": "Not novel in food",
      "novel_food_status_desc": "<p class=\"western\" align=\"justify\">According to the information available to the Member States’ competent authorities, this product was used for human consumption to a significant degree within the Union before 15 May 1997. Thus, it is not considered to be ‘novel’ according to the provisions of the Novel Food Regulation (EU) 2015/2283 and its access to the market is not subject to the pre-market authorisation in accordance with Regulation (EU) 2015/2283.</p> <p class=\"western\" align=\"left\"><span><strong>However, other legislation may restrict the placing on the market of this product as a food in the EU or in some Member States. Therefore, it is recommended to check with the </strong></span><u> <a target=\"_blank\" href=\"https://food.ec.europa.eu/document/download/288ca174-a585-47bf-bb9c-80fe4fc87247_en\" class=\"external-link\" rel=\"nofollow\">national competent authority(ies)</a></u><span><strong> of the Member State(s)</strong></span><span><strong>.</strong></span></p> ",
      "ordinal_common_names": 4,
      "ordinal_synonyms": 0,
      "part_of_novel_food": "Whole",
      "policy_item_code": "POL-NF-00079",
      "policy_item_id": 677809,
      "synonyms": null
    },
    {
      "common_name": "Acetyl-L-carnitin (DE)",
      "description": "<p>The primary source of carnitine is meat (red meat is the richest source). Less amounts are contained in fish, eggs, milk, cheese and poultry. Carnitine can be synthesised by the body from two essential aminoacids (lysine and methionine). Acetyl-L-carnitin (ALC) is an ester of the trimethylated amino acid, L-carnitine (important in the beta-oxidation of fatty acids) and is sythesized in the human brain, liver and kidney by the enzyme ALC-transferase.</p>",
      "novel_food_display_name": "Acetyl L-carnitine",
      "novel_food_name": "Acetyl L-carnitine",
      "novel_food_status": "Not novel in food",
      "novel_food_status_desc": "<p class=\"western\" align=\"justify\">According to the information available to the Member States’ competent authorities, this product was used for human consumption to a significant degree within the Union before 15 May 1997. Thus, it is not considered to be ‘novel’ according to the provisions of the Novel Food Regulation (EU) 2015/2283 and its access to the market is not subject to the pre-market authorisation in accordance with Regulation (EU) 2015/2283.</p> <p class=\"western\" align=\"left\"><span><strong>However, other legislation may restrict the placing on the market of this product as a food in the EU or in some Member States. Therefore, it is recommended to check with the </strong></span><u> <a target=\"_blank\" href=\"https://food.ec.europa.eu/document/download/288ca174-a585-47bf-bb9c-80fe4fc87247_en\" class=\"external-link\" rel=\"nofollow\">national competent authority(ies)</a></u><span><strong> of the Member State(s)</strong></span><span><strong>.</strong></span></p> ",
      "ordinal_common_names": 10,
      "ordinal_synonyms": 0,
      "part_of_novel_food": "Whole",
      "policy_item_code": "POL-NF-00079",
      "policy_item_id": 677809,
      "synonyms": null
    },
    {
      "common_name": "acetylo-L-karnityna (PL)",
      "description": "<p>The primary source of carnitine is meat (red meat is the richest source). Less amounts are contained in fish, eggs, milk, cheese and poultry. Carnitine can be synthesised by the body from two essential aminoacids (lysine and methionine). Acetyl-L-carnitin (ALC) is an ester of the trimethylated amino acid, L-carnitine (important in the beta-oxidation of fatty acids) and is sythesized in the human brain, liver and kidney by the enzyme ALC-transferase.</p>",
      "novel_food_display_name": "Acetyl L-carnitine",
      "novel_food_name": "Acetyl L-carnitine",
      "novel_food_status": "Not novel in food",
      "novel_food_status_desc": "<p class=\"western\" align=\"justify\">According to the information available to the Member States’ competent authorities, this product was used for human consumption to a significant degree within the Union before 15 May 1997. Thus, it is not considered to be ‘novel’ according to the provisions of the Novel Food Regulation (EU) 2015/2283 and its access to the market is not subject to the pre-market authorisation in accordance with Regulation (EU) 2015/2283.</p> <p class=\"western\" align=\"left\"><span><strong>However, other legislation may restrict the placing on the market of this product as a food in the EU or in some Member States. Therefore, it is recommended to check with the </strong></span><u> <a target=\"_blank\" href=\"https://food.ec.europa.eu/document/download/288ca174-a585-47bf-bb9c-80fe4fc87247_en\" class=\"external-link\" rel=\"nofollow\">national competent authority(ies)</a></u><span><strong> of the Member State(s)</strong></span><span><strong>.</strong></span></p> ",
      "ordinal_common_names": 1,
      "ordinal_synonyms": 0,
      "part_of_novel_food": "Whole",
      "policy_item_code": "POL-NF-00079",
      "policy_item_id": 677809,
      "synonyms": null
    },
    {
      "common_name": "Alc, Alcar, karnitin (HU)",
      "description": "<p>The primary source of carnitine is meat (red meat is the richest source). Less amounts are contained in fish, eggs, milk, cheese and poultry. Carnitine can be synthesised by the body from two essential aminoacids (lysine and methionine). Acetyl-L-carnitin (ALC) is an ester of the trimethylated amino acid, L-carnitine (important in the beta-oxidation of fatty acids) and is sythesized in the human brain, liver and kidney by the enzyme ALC-transferase.</p>",
      "novel_food_display_name": "Acetyl L-carnitine",
      "novel_food_name": "Acetyl L-carnitine",
      "novel_food_status": "Not novel in food",
      "novel_food_status_desc": "<p class=\"western\" align=\"justify\">According to the information available to the Member States’ competent authorities, this product was used for human consumption to a significant degree within the Union before 15 May 1997. Thus, it is not considered to be ‘novel’ according to the provisions of the Novel Food Regulation (EU) 2015/2283 and its access to the market is not subject to the pre-market authorisation in accordance with Regulation (EU) 2015/2283.</p> <p class=\"western\" align=\"left\"><span><strong>However, other legislation may restrict the placing on the market of this product as a food in the EU or in some Member States. Therefore, it is recommended to check with the </strong></span><u> <a target=\"_blank\" href=\"https://food.ec.europa.eu/document/download/288ca174-a585-47bf-bb9c-80fe4fc87247_en\" class=\"external-link\" rel=\"nofollow\">national competent authority(ies)</a></u><span><strong> of the Member State(s)</strong></span><span><strong>.</strong></span></p> ",
      "ordinal_common_names": 0,
      "ordinal_synonyms": 0,
      "part_of_novel_food": "Whole",
      "policy_item_code": "POL-NF-00079",
      "policy_item_id": 677809,
      "synonyms": null
    },
    {
      "common_name": "asetyyli L-karnitiini (FI)",
      "description": "<p>The primary source of carnitine is meat (red meat is the richest source). Less amounts are contained in fish, eggs, milk, cheese and poultry. Carnitine can be synthesised by the body from two essential aminoacids (lysine and methionine). Acetyl-L-carnitin (ALC) is an ester of the trimethylated amino acid, L-carnitine (important in the beta-oxidation of fatty acids) and is sythesized in the human brain, liver and kidney by the enzyme ALC-transferase.</p>",
      "novel_food_display_name": "Acetyl L-carnitine",
      "novel_food_name": "Acetyl L-carnitine",
      "novel_food_status": "Not novel in food",
      "novel_food_status_desc": "<p class=\"western\" align=\"justify\">According to the information available to the Member States’ competent authorities, this product was used for human consumption to a significant degree within the Union before 15 May 1997. Thus, it is not considered to be ‘novel’ according to the provisions of the Novel Food Regulation (EU) 2015/2283 and its access to the market is not subject to the pre-market authorisation in accordance with Regulation (EU) 2015/2283.</p> <p class=\"western\" align=\"left\"><span><strong>However, other legislation may restrict the placing on the market of this product as a food in the EU or in some Member States. Therefore, it is recommended to check with the </strong></span><u> <a target=\"_blank\" href=\"https://food.ec.europa.eu/document/download/288ca174-a585-47bf-bb9c-80fe4fc87247_en\" class=\"external-link\" rel=\"nofollow\">national competent authority(ies)</a></u><span><strong> of the Member State(s)</strong></span><span><strong>.</strong></span></p> ",
      "ordinal_common_names": 6,
      "ordinal_synonyms": 0,
      "part_of_novel_food": "Whole",
      "policy_item_code": "POL-NF-00079",
      "policy_item_id": 677809,
      "synonyms": null
    },
    {
      "common_name": "atsetüül-L-karnitiin (ET)",
      "description": "<p>The primary source of carnitine is meat (red meat is the richest source). Less amounts are contained in fish, eggs, milk, cheese and poultry. Carnitine can be synthesised by the body from two essential aminoacids (lysine and methionine). Acetyl-L-carnitin (ALC) is an ester of the trimethylated amino acid, L-carnitine (important in the beta-oxidation of fatty acids) and is sythesized in the human brain, liver and kidney by the enzyme ALC-transferase.</p>",
      "novel_food_display_name": "Acetyl L-carnitine",
      "novel_food_name": "Acetyl L-carnitine",
      "novel_food_status": "Not novel in food",
      "novel_food_status_desc": "<p class=\"western\" align=\"justify\">According to the information available to the Member States’ competent authorities, this product was used for human consumption to a significant degree within the Union before 15 May 1997. Thus, it is not considered to be ‘novel’ according to the provisions of the Novel Food Regulation (EU) 2015/2283 and its access to the market is not subject to the pre-market authorisation in accordance with Regulation (EU) 2015/2283.</p> <p class=\"western\" align=\"left\"><span><strong>However, other legislation may restrict the placing on the market of this product as a food in the EU or in some Member States. Therefore, it is recommended to check with the </strong></span><u> <a target=\"_blank\" href=\"https://food.ec.europa.eu/document/download/288ca174-a585-47bf-bb9c-80fe4fc87247_en\" class=\"external-link\" rel=\"nofollow\">national competent authority(ies)</a></u><span><strong> of the Member State(s)</strong></span><span><strong>.</strong></span></p> ",
      "ordinal_common_names": 7,
      "ordinal_synonyms": 0,
      "part_of_novel_food": "Whole",
      "policy_item_code": "POL-NF-00079",
      "policy_item_id": 677809,
      "synonyms": null
    },
    {
      "common_name": "L-karnitin (SL)",
      "description": "<p>The primary source of carnitine is meat (red meat is the richest source). Less amounts are contained in fish, eggs, milk, cheese and poultry. Carnitine can be synthesised by the body from two essential aminoacids (lysine and methionine). Acetyl-L-carnitin (ALC) is an ester of the trimethylated amino acid, L-carnitine (important in the beta-oxidation of fatty acids) and is sythesized in the human brain, liver and kidney by the enzyme ALC-transferase.</p>",
      "novel_food_display_name": "Acetyl L-carnitine",
      "novel_food_name": "Acetyl L-carnitine",
      "novel_food_status": "Not novel in food",
      "novel_food_status_desc": "<p class=\"western\" align=\"justify\">According to the information available to the Member States’ competent authorities, this product was used for human consumption to a significant degree within the Union before 15 May 1997. Thus, it is not considered to be ‘novel’ according to the provisions of the Novel Food Regulation (EU) 2015/2283 and its access to the market is not subject to the pre-market authorisation in accordance with Regulation (EU) 2015/2283.</p> <p class=\"western\" align=\"left\"><span><strong>However, other legislation may restrict the placing on the market of this product as a food in the EU or in some Member States. Therefore, it is recommended to check with the </strong></span><u> <a target=\"_blank\" href=\"https://food.ec.europa.eu/document/download/288ca174-a585-47bf-bb9c-80fe4fc87247_en\" class=\"external-link\" rel=\"nofollow\">national competent authority(ies)</a></u><span><strong> of the Member State(s)</strong></span><span><strong>.</strong></span></p> ",
      "ordinal_common_names": 3,
      "ordinal_synonyms": 0,
      "part_of_novel_food": "Whole",
      "policy_item_code": "POL-NF-00079",
      "policy_item_id": 677809,
      "synonyms": null
    },
    {
      "common_name": "Ακέτυλο L-καρνιτίνη (EL)",
      "description": "<p>The primary source of carnitine is meat (red meat is the richest source). Less amounts are contained in fish, eggs, milk, cheese and poultry. Carnitine can be synthesised by the body from two essential aminoacids (lysine and methionine). Acetyl-L-carnitin (ALC) is an ester of the trimethylated amino acid, L-carnitine (important in the beta-oxidation of fatty acids) and is sythesized in the human brain, liver and kidney by the enzyme ALC-transferase.</p>",
      "novel_food_display_name": "Acetyl L-carnitine",
      "novel_food_name": "Acetyl L-carnitine",
      "novel_food_status": "Not novel in food",
      "novel_food_status_desc": "<p class=\"western\" align=\"justify\">According to the information available to the Member States’ competent authorities, this product was used for human consumption to a significant degree within the Union before 15 May 1997. Thus, it is not considered to be ‘novel’ according to the provisions of the Novel Food Regulation (EU) 2015/2283 and its access to the market is not subject to the pre-market authorisation in accordance with Regulation (EU) 2015/2283.</p> <p class=\"western\" align=\"left\"><span><strong>However, other legislation may restrict the placing on the market of this product as a food in the EU or in some Member States. Therefore, it is recommended to check with the </strong></span><u> <a target=\"_blank\" href=\"https://food.ec.europa.eu/document/download/288ca174-a585-47bf-bb9c-80fe4fc87247_en\" class=\"external-link\" rel=\"nofollow\">national competent authority(ies)</a></u><span><strong> of the Member State(s)</strong></span><span><strong>.</strong></span></p> ",
      "ordinal_common_names": 9,
      "ordinal_synonyms": 0,
      "part_of_novel_food": "Whole",
      "policy_item_code": "POL-NF-00079",
      "policy_item_id": 677809,
      "synonyms": null
    }
  ]
}