AI Article Synopsis
- Trimethylamine N-oxide (TMAO) is a naturally occurring compound in seafood known for its role in helping marine organisms regulate their internal environment and is important for aquaculture and food preservation.
- Despite its benefits, TMAO has potential negative effects as it may contribute to chronic diseases, prompting a need for a better understanding of its dual role in health.
- The review explores TMAO's physiological functions, flavor impact, quality, precursor conversion, and its interactions with human health, ultimately suggesting that while seafood increases TMAO levels, it still offers significant health benefits that could counteract TMAO's adverse effects.
Article Abstract
Trimethylamine N-oxide (TMAO), a characteristic nonprotein nitrogen compound, is widely present in seafood, which exhibits osmoregulatory effects for marine organisms and plays an important role in aquaculture and aquatic product preservation. However, much attention has been focused on the negative effect of TMAO since it has recently emerged as a putative promoter of chronic diseases. To get full knowledge and maximize our ability to balance the positive and negative aspects of TMAO, in this review, we comprehensively discuss the TMAO in aquatic products from the aspects of physiological functions for marine organisms, flavor, quality, the conversion of precursors, the influences on human health, and the seafood ingredients interaction consideration. Though the circulating TMAO level is inevitably enhanced after seafood consumption, dietary seafood still exhibits beneficial health effects and may provide nutraceuticals to balance the possible adverse effects of TMAO.
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| http://dx.doi.org/10.1021/acs.jafc.4c01974 | DOI Listing |
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