Compounds found in fish and vegetables found to protect hypertensive people from heart disease

Trimethylamine oxide is an compound present in fish- and plant-based vegetable foods.

Rat studies showed increasing the amount of this natural chemical could lower cardiovascular disease in hypertensive animals.

Hypertensive rats were given water or a trimethylamine oxide water solution and when the animals reached their 7th week of life, their blood pressure evaluated each week right up until the 16th week over the 12 weeks of treatment.

The histopathology and the plasma of the rats were also measured.

Compared to the untreated group, the rats who were given the solution demonstrated higher levels of trimethylamine oxide in their blood. The plasma of the treated animals increased by a hugh 400-500 percent and their were no signs from consuming the solution aggravated hypertension.
The 16 week rats in both groups turned out to have similar levels of angiopathy, cardiac hypertrophy, and blood pressure.
However, the (TMAO) treatment group boasted healthier stable levels of cardiac fibrosis, left ventricular end-diastolic pressure along with lower plasma levels, NH2-terminal pro-B-type natriuretic peptide.
The 60 week rats who were untreated suffered from hypertensive angiopathy as well as serious heart failures.
The 56 week old (TMAO treated animals) had much lesser plasma NH2 terminal pro-B-type natriuretic peptide,LVEDP vasopressin, and cardiac fibrosis.

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https://www.naturalnews.com/2019-02-14-compound-in-fish-and-vegetables-protects-hypertensive-people-from-heart-disease.html