PMID:
J Agric Food Chem. 2019 Jul 17 ;67(28):7869-7879. Epub 2019 Jul 9. PMID: 31287296
Abstract Title:
Oolong Tea Extract and Citrus Peel Polymethoxyflavones Reduce Transformation of l-Carnitine to Trimethylamine–Oxide and Decrease Vascular Inflammation in l-Carnitine Feeding Mice.
Abstract:
Carnitine, a dietary quaternary amine mainly from red meat, is metabolized to trimethylamine (TMA) by gut microbiota and subsequently oxidized to trimethylamine–oxide (TMAO) by host hepatic enzymes, flavin monooxygenases (FMOs). The objective of this study aims to investigate the effects of flavonoids from oolong tea and citrus peels on reducing TMAO formation and protecting vascular inflammation in carnitine-feeding mice. The results showed that mice treated with 1.3% carnitine in drinking water significantly (
Health Time 