Trimethylamine N-Oxide (TMAO) in Seafoods: Shared Mechanisms Between Fish and Humans for Forming Gut-Microbial TMAO: Overview of Animal TMAO-Yield Potential
Author:
Affiliation:
1. Department of Dietitian, Ohtake Nutrition College, Hachioji, Tokyo, Japan
2. Department of Health Sciences, Faculty of Human Culture and Sciences, Prefectural University of Hiroshima, Minami, Hiroshima, Japan
Publisher
Informa UK Limited
Link
https://www.tandfonline.com/doi/pdf/10.1080/87559129.2024.2358949
Reference90 articles.
1. Hebard, C. E.; Flick, G. J.; Martin, R. E. 12 Occurrence and Significance of Trimethylamine Oxide and Its Derivatives in Fish and Shellfish. In Chemistry and Biochemistry of Marine Food Products, Martin, R.E., Flick, G.J., Hebard, C.E. and Ward, D.R., Eds.; AVI Publishing Company: Westport, Connecticut, 1982; pp. 149–277.
2. Trimethylamine oxide content and spoilage potential of New Zealand commercial fish species
3. Fish flavor
4. Myosin light chain of shark fast skeletal muscle exhibits intrinsic urea-resistibility
5. Unusual organic osmolytes in deep-sea animals: adaptations to hydrostatic pressure and other perturbants
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