A lot of scientists have speculated that high TMAO levels are essentially a result of a disrupted gut microbiome.

很多科学家都曾推断，氧化三甲胺水平高实际上是肠道菌群失调的结果。

He found there was indeed an association between heart disease and carnitine, but only when TMAO levels were also high.

他发现，心脏疾病与左旋肉碱确有关联，但只有高TMAO水平时才会发生。

Experiments in mice confirmed the broader hypothesis: TMAO production relies on microbes that digest carnitine, and prolonged consumption of that chemical by susceptible mice leads to atherosclerosis.

产生TMAO需要能消化左旋肉碱的细菌参与，易患病的老鼠如果长期食用左旋肉碱会导致动脉粥样硬化。

Kresser mentions that the proposed mechanisms thought to be behind processed meat causing cancer are N-nitroso compounds, heme iron, TMAO, Neu5GC, and heterocyclic amines formed from cooking.

Kresser 提到，加工过的肉类食品包含了这些致癌因素，亚硝基化合物、血红素铁、氧化三甲胺、羟乙酰神经氨酸以及在烹调过程中产生的杂环胺。

And when it comes down to the specifics of why meat is bad, compounds in meat are often investigated — things like heterocyclic amines, TMAO, Neu5GC, Arachadonic acid, and the list goes on.

当涉及到为什么肉不好的具体原因时，通常会对肉中的化合物进行调查——比如杂环胺、TMAO、Neu5GC、花生四烯酸等，还有很多。

In that paper he showed that choline, a molecule found in eggs and meat, is digested by some gut bacteria to produce trimethylamine, which is then processed in the liver to create trimethylamine N-oxide, or TMAO—a substance that encourages atherosclerosis.

在那篇文章中，他说胆碱（一种存在于蛋和肉类中的分子）被某些肠道细菌消化生成三甲胺，然后三甲胺在肝脏中转化为氧化三甲胺（TMAO），这是一种有助于引发动脉粥样硬化的物质。