Oolong Tea Extract and Citrus Peel Polymethoxyflavones Reduce Transformation of l -Carnitine to Trimethylamine- N-Oxide and Decrease Vascular Inflammation in l -Carnitine Feeding Mice

Chen, P.-Y.P.-Y.ChenLi, S.S.LiKoh, Y.-C.Y.-C.KohWu, J.-C.J.-C.WuYang, M.-J.M.-J.YangHo, C.-T.C.-T.HoPan, M.-H.M.-H.PanKoh, Yen ChunYen ChunKohYang, Meei JuMeei JuYangMIN-HSIUNG PANLi, ShimingShimingLiChen, Pei YuPei YuChenWu, Jia ChingJia ChingWuMIN-HSIUNG PAN2021-06-222021-06-222019https://www.scopus.com/inward/record.url?eid=2-s2.0-85069857597&partnerID=40&md5=995b0f9d16ae0c0cbb6116dfbc1394e7https://scholars.lib.ntu.edu.tw/handle/123456789/566051Oolong Tea Extract and Citrus Peel Polymethoxyflavones Reduce Transformation of l -Carnitine to Trimethylamine- N-Oxide and Decrease Vascular Inflammation in l -Carnitine Feeding Micejournal article10.1021/acs.jafc.9b030922-s2.0-85069857597