Dietary allicin reduces transformation of L-carnitine to TMAO through impact on gut microbiota

Journal of Functional Foods

Volumn 15, Issue , 2015, Pages 408-417

  Wu, Wei Kai ^a,b   Panyod, Suraphan ^a   Ho, Chi Tang ^c   Kuo, Ching Hua ^d   Wu, Ming Shiang ^b   Sheen, Lee Yan ^a  

^a NATIONAL TAIWAN UNIVERSITY   (Taiwan)

^b NATIONAL TAIWAN UNIVERSITY HOSPITAL   (Taiwan)

^c RUTGERS UNIVERSITY   (United States)

^d NATIONAL TAIWAN UNIVERSITY   (Taiwan)

Author keywords

Allicin; Cardiovascular disease; Garlic; Gut microbiota; L carnitine; TMAO

Indexed keywords

ALLIUM SATIVUM; MUS;

EID: 84929250771     PISSN: 17564646     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jff.2015.04.001     Document Type: Article

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