Trimethylamine N Oxide in Aquatic Foods Journal of Agricultural and Food Chemistry Unraveling the Formation Mechanisms of Trimethylamine N Oxide and Its Inhibition by Food Ingredients: Toward Cardioprotective Food Development Journal of Agricultural and Food Chemistry Study reveals how red meat harms the heart. A species of gut bacteria, more abundant in red meat eaters, is key in turning a dietary nutrient called carnitine into TMAO which promotes blood clotting Characterization of TMAO productivity from carnitine challenge facilitates personalized nutrition and microbiome signatures discovery Microbiome Springer Nature Link TMAO and diabetes: from the gut feeling to the heart of the problem Nutrition & Diabetes