Proceedings of the Equine Science Society Symposium
Radioisotopic determination of l-carnitine content in foods commonly eaten in Western countries
The potential influence of genetic variants in genes along bile acid and bile metabolic pathway on blood cholesterol levels in the population
Orange: water, stabiliser polydextrose, acidity regulator citric acid, orange emulsion (sunflower oil, flavouring, colouring agents E 160a, E 160e and E 161b), taurine, L-carnitine, preservatives potassium sorbate and sodium benzoate, antioxidant ascorbic acid, sweeteners acesulfame K and sucralose, caffeine
These studies should aim to clarify whether elevated TMAO levels directly contribute to cardiovascular diseases or if they are merely associated with other underlying risk factors