Unraveling the Formation Mechanisms of Trimethylamine N-Oxide and Its Inhibition by Food Ingredients: Toward Cardioprotective Food Development

Trimethylamine N-oxide (TMAO), a gut-derived metabolite, has attracted considerable attention in recent years due to its strong association with cardiovascular disease risk. Current studies indicate that food ingredients, such as dietary fibers, probiotics, and phytochemicals, can reduce TMAO levels. However, there is a lack of systematic reviews linking the mechanistic understanding of TMAO formation to the development of TMAO-lowering foods. This perspective aims to analyze the mechanisms of TMAO formation, the characteristics of relevant gut bacteria and their TMA-producing traits, and the role of high-fat foods in promoting TMAO production. It also summarizes research progress on functional food ingredients in lowering TMAO, providing insights for the development of TMAO-targeted health-promoting foods for cardiovascular disease prevention.