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. Typically, TMA is rapidly 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 impaired liver detoxification capacity. High TMA is also linked to trimethylaminuria, a rare metabolic disorder that causes a strong body odour. Monitoring TMA provides insight into gut microbial activity, protein metabolism, and liver function.
Description
Elevated TMA may indicate gut dysbiosis, excessive protein fermentation, or impaired hepatic 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 less odorous than TMA.
Yes. Excess TMA can build up in the body and cause trimethylaminuria, also known as "fish odour syndrome," due to its strong smell.
Foods rich in choline and carnitine—such as eggs, red meat, liver, and certain fish—can increase TMA production.
Not necessarily, but consistently elevated levels could indicate liver enzyme problems or imbalances in gut microbes that might warrant further investigation.
