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Trimethylamine N-oxide (TMAO) is an organic compound with the formula (CH 3) 3 NO. It is in the class of amine oxides. Although the anhydrous compound is known, trimethylamine N-oxide is usually encountered as the dihydrate. Both the anhydrous and hydrated materials are white, water-soluble solids.
The FMO3 gene makes an enzyme that breaks down nitrogen-containing compounds from the diet, including trimethylamine. These compounds are produced by bacteria in the intestine as they digest proteins from eggs, meat, soy, and other foods. Normally, the FMO3 enzyme converts fishy-smelling trimethylamine into trimethylamine N-oxide which
FMO3 is the primary enzyme in humans which catalyzes the N-oxidation of trimethylamine into trimethylamine N-oxide; [8] [10] FMO1 also does this, but to a much lesser extent than FMO3. [13] [14] Genetic deficiencies of the FMO3 enzyme cause primary trimethylaminuria, also known as "fish odor syndrome".
Breakdown of L-carnitine from red meat by gut microbes into trimethylamine N-oxide (TMAO) has been associated with atherosclerosis, which can lead to obesity, heart disease and type 2 diabetes [36] while both heart and kidney disease events can be predicted by high free p-Cresol levels. [37]
The odor is due to trimethylamine (TMA) formed by the gut microbes from the unabsorbed choline (see trimethylaminuria). [5] The liver oxidizes TMA to trimethylamine N-oxide (TMAO). Elevated levels of TMA and TMAO in the body have been linked to increased risk of atherosclerosis and mortality.
Trimethylamine (TMA) is an organic compound with the formula N(CH 3) 3. It is a trimethylated derivative of ammonia. TMA is widely used in industry. [5] [6] At higher concentrations it has an ammonia-like odor, and can cause necrosis of mucous membranes on contact. [7] At lower concentrations, it has a "fishy" odor, the odor associated with ...
Dementia cases in the U.S. are expected to double by 2060, and poor diet is considered a risk factor. A new study found that eating processed red meat is associated with a 13% higher risk of ...
This cellular damage may contribute to disease and is proposed as one cause of aging. [ 82 ] [ 83 ] The cytochrome c oxidase complex is highly efficient at reducing oxygen to water, and it releases very few partly reduced intermediates; however small amounts of superoxide anion and peroxide are produced by the electron transport chain. [ 84 ]
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