Description
Trimethylamine (TMA) is a volatile tertiary amine, a decomposition product of nitrogen-containing organic substances of animal and plant origin. It is contained in food both in its original form and in the form of precursor compounds: trimethylamine N-oxide (TMAO), choline, betaine, and L-carnitine. TMA is also formed from phospholipids in the liver and gastrointestinal tract and is a metabolic product of certain bacteria. Under normal physiological conditions, TMA is not considered a product of intermediary metabolism in the human body, however, when consuming food rich in trimethylamine or its precursors, due to its physicochemical properties, it is easily absorbed from the gastrointestinal tract, entering the bloodstream and being converted in the liver into TMAO through the action of the flavin-containing monooxygenase enzyme (isoform 3).
Cardiovascular diseases (CVD) are associated with a diet based on animal products, which are the main source of trimethylamine (TMA), a precursor of the pro-atherogenic compound trimethylamine N-oxide (TMAO). Disruption of the metabolism of intestinal TMA/TMAO metabolites increases the risk of developing various diseases, including cardiovascular diseases (atherosclerosis), liver and kidney diseases, metabolic syndrome, and type 2 diabetes. According to the latest data, a link is also found between high levels of circulating TMA and an increased risk of colorectal cancer, chronic inflammation, and blood-brain barrier disruption. The link between trimethylamine oxide (TMAO) levels and the group of cardiovascular diseases allows this parameter to be placed alongside such well-known risk factors as persistent high blood pressure and high levels of cholesterol and triglycerides in the blood.
Period of execution
Within 9 days. The specified time does not include the day of biomaterial collection
Biomaterial type