Unraveling the Formation Mechanisms of Trimethylamine N Oxide and Its Inhibition by Food Ingredients: Toward Cardioprotective Food Development Journal of Agricultural and Food Chemistry The Role of l Carnitine in Mitochondria, Prevention of Metabolic Inflexibility and Disease Initiation L Carnitine intake and high trimethylamine N oxide plasma levels correlate with low aortic lesions in ApoE transgenic mice expressing CETP Atherosclerosis 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