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TMAO Discovery and Structure How TMAO Was Discovered TMAO was first identified in the 19th century as a byproduct of fish decomposition, responsible for the fishy odor when it breaks down into trimethylamine (TMA)

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Adoption of such dietary strategies not only improves liver health but also addresses associated components of metabolic syndrome, such as obesity and insulin resistance [148,149,150,151,152,153,154,155,156]

Advanced instrumentation: LCMS/MS, GCMS, MALDI-IMS, and shotgun lipidomics across diverse samples