Unraveling the Formation Mechanisms of Trimethylamine N-Oxide and Its Inhibition by Food Ingredients: Toward

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Weiwei He1, Qian Li1, Xin Wang1

  • 1State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang 330047, China.

Journal of Agricultural and Food Chemistry
|November 25, 2025
PubMed

Keywords:
cardiovascular disease riskgut microbiotahigh-fat foodsmeat producttrimethylamine

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