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 Dietary allicin reduces transformation of L carnitine to TMAO through impact on gut microbiota ScienceDirect Unraveling the Formation Mechanisms of Trimethylamine N Oxide and Its Inhibition by Food Ingredients: Toward Cardioprotective Food Development Journal of Agricultural and Food Chemistry Oxidation of trimethylamine to trimethylamine N oxide facilitates high hydrostatic pressure tolerance in a generalist bacterial lineage Science Advances