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Further characterization of the human commensals capable of both reactions (l-carnitineBB and BBTMA), and discovery of the enzyme(s) responsible for TMA production, are of interest particularly since this latter microbial step in the overall pathway appears to be the major one induced during chronic dietary red meat exposure (or directly with l-carnitine supplementation) in an omnivorous diet (Figure 10)

Generally, TAMs are categorized into two main types: traditionally activated (M1-like macrophages) and alternatively activated (M2-like macrophages) [59]

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These figures reflect reported laboratory handling only and are provided strictly for research use, not human use

Retrieved 22 April 2022, from Zeuschner, C.L., Hokin, B.D., Marsh, K.A., Saunders, A.V., Reid, M.A

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