Trimethylamine
Trimethylamine (TMA) is a volatile organic compound produced in the gut through bacterial fermentation of dietary nutrients such as choline, L-carnitine, and lecithin. Normally, TMA is quickly converted in the liver to trimethylamine N-oxide (TMAO), which is less toxic. However, elevated TMA levels can indicate imbalances in the gut microbiome or reduced liver detoxification capacity. High TMA is also linked to trimethylaminuria, a rare metabolic disorder that causes a strong body odor. Monitoring TMA offers insights into gut microbial activity, protein metabolism, and liver function.
Description
Elevated TMA levels may indicate gut dysbiosis, excessive protein fermentation, or impaired liver conversion of TMA to TMAO.
TMA is produced by gut bacteria from certain dietary nutrients and is later converted by the liver into TMAO. TMAO is more stable and has less odor than TMA.
Yes. Excess TMA can build up in the body and lead to trimethylaminuria, also known as "fish odor syndrome," because of its strong smell.
Foods high in choline and carnitine—such as eggs, red meat, liver, and certain fish—can boost TMA production.
Not necessarily, but consistently high levels might indicate liver enzyme problems or imbalances in gut microbes that may warrant further assessment.
