Fish odour syndrome can be prevented by intake of:
Ans. A. CholineTrimethylaminuria (Fish odour Syndrome) Trimethylamine is normally produced in the intestine from the breakdown of dietary choline and trimethylamine oxide by bacteria. Eggyolk and liver are the main sources of choline, and fish is the major source of trimethylamine oxide. Trimethylamine is absorbed and oxidized in the liver by trimethylamine oxidase (flavin containing monooxygenases) to trimethylamine oxide, which is odorless and excreted in the urine. Deficiency of this enzyme results in massive excretion of trimethylamine in urine. There is a foul body odor that resembles that of a rotten fish, which may have significant social and psychosocial ramifications. Restriction of fish, eggs, liver, and other sources of choline (such as nuts and grains) in the diet significantly reduce the odour.
Choline
Niacin
Pantothenic acid
Riboflavin
Proteins and Amino Acids