FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (7): 261-267.doi: 10.7506/spkx1002-6630-20180313-164

• Reviews • Previous Articles     Next Articles

A Review of Recent Literature on Effects of Bioactive Compounds in Foods on Trimethylamine-N-oxide-Mediated Atherosclerosis

GUO Jingting, JIAO Rui, JIANG Xinwei, LI Xia, LI Xusheng, RAN Guojing, BAI Weibin   

  1. College of Science and Engineering, Jinan University, Guangzhou 510632, China
  • Online:2019-04-15 Published:2019-05-05

Abstract: Cardiovascular disease is one of the major causes of death worldwide, and atherosclerosis (AS) is the major pathological basis for its development. In recent years, studies have shown that trimethylamine-N-oxide (TMAO) as a metabolite of choline and L-carnitine produced by the gut microbiota through enzymatic hydrolysis can promote atherosclerosis, thereby leading to cardiovascular disease. However, choline intake should not be completely avoided because it is a human essential nutrient. Preventing the synthesis and metabolism of TMAO is necessary to reduce the risk of AS. Studies have demonstrated that bioactive compounds in foods could regulate the formation of TMAO. In this review, we summarize the mechanisms by which food bioactive compounds interfere with TMAO-induced atherosclerosis from the perspectives of remodeling the gut microbiota, inhibiting liver flavin-containing monooxygenase 3 activity, promoting bile acid synthesis and transport, and reducing foam cell formation. We hope that this review will provide a theoretical basis for further study and application of food bioactive compounds in regulating atherosclerosis.

Key words: bioactive compounds in food, trimethylamine-N-oxide, gut microbiota, atherosclerosis, reverse cholesterol transport

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