Full text is available at the source.
Oolong Tea Extract and Citrus Peel Polymethoxyflavones Reduce Transformation of l-Carnitine to Trimethylamine-N-Oxide and Decrease Vascular Inflammation in l-Carnitine Feeding Mice
Oolong Tea Extract and Citrus Peel Compounds Lower Harmful Chemical Production and Blood Vessel Inflammation in Mice Given l-Carnitine
AI simplified
Abstract
Mice treated with 1.3% carnitine in drinking water significantly increased plasma levels of TMAO.
- Flavonoids from oolong tea and citrus peels reduced TMAO formation in carnitine-fed mice.
- Hepatic FMO3 mRNA levels were significantly decreased by dietary phenolic compounds compared to the carnitine-only group.
- Oolong tea extract reduced mRNA levels of vascular inflammatory markers, including TNF-α, VCAM-1, and E-selectin.
- Polymethoxyflavones lowered VCAM-1 expression and showed a decreasing trend in TNF-α and E-selectin mRNA levels.
- Dietary phenolic compounds increased the relative abundance of certain beneficial gut bacteria in the cecum.
AI simplified