Recently there has been a study linking L-carnitine conversion to TMAO by bacteria in the gut, to athersclerosis Koeth RA et al
This gives a good overview of the study (link)
L-carnitin is especially high in red meat: http://en.wikipedia.org/wiki/Carnitine#Food
Another thing which is similarly linked to atherosclerosis via bacterial conversion to TMAO is phosphatidylcholine, something which is again abundant in meat, as well as eggs, liver, etc. (high cholesterol foods) Wang et al.
Not sure if this is something to be concerned for..
Gut bacteria and atherosclerosis
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Re: Gut bacteria and atherosclerosis
Carnithine is an antioxidant; particularly in combination with alpha-lopic acid, it reduces oxidative stress.Hagen TM et al
Phosphatidylcholine is a major component of cell membranes and involved in membrane-mediated cell signalling.
TMAO is a normal metabolite in humans and animals; as an osmolyte, it balances urea; the two co-regulate reabsorption of water and ions.
Atherosclerosis is a thickening of the artery wall, due to a plaque of damaged molecules, including proteins and lipids.
This evokes a chronic chronic inflammatory response, which influences many processes, including the conversion to TMAO, being a symptom rather than a cause.
The most likely cause of atherosclerosis is the consumption of damaged proteins and lipids (including oxysterols).
Phosphatidylcholine is a major component of cell membranes and involved in membrane-mediated cell signalling.
TMAO is a normal metabolite in humans and animals; as an osmolyte, it balances urea; the two co-regulate reabsorption of water and ions.
Atherosclerosis is a thickening of the artery wall, due to a plaque of damaged molecules, including proteins and lipids.
This evokes a chronic chronic inflammatory response, which influences many processes, including the conversion to TMAO, being a symptom rather than a cause.
The most likely cause of atherosclerosis is the consumption of damaged proteins and lipids (including oxysterols).