Tricarballylate (tricarb) is derived from dietary carbohydrates. It binds magnesium very tightly and prevents absorption, leading to magnesium deficiency.
Tricarballylate (tricarb) is produced by a strain of aerobic bacteria that quickly repopulates in the gut. As its name implies, tricarb contains three carboxylic acid groups.
This organic acid binds very tightly to magnesium, possibly zinc and calcium and may induce a deficiency in these important minerals. The bacterium that produces this element is also very fast growing and may cause numerous vitamin and mineral deficiencies. As it may interfere with carbohydrate absorption, a diet low in carbohydrates is suggested.
- No known health issues are related to low levels of tricarballylate.
Elevated levels may be due to an overgrowth of intestinal bacteria.
In health, beneficial intestinal bacteria produce some B-vitamins and provide stimulus for proper immune function. However, if your stomach acid is not adequate, if you fail to digest protein, or if your diet does not supply sufficient fiber, the resulting overgrowth of unfavorable bacteria can release toxic products that your body must remove. These toxic products include Tricarballylate.
Your potential to benefit from consuming extra sources of favorable organisms (called probiotics) may go up as the number of toxic compounds and their concentrations increase.
Significantly high tricarballylic acid could be caused by the intake of corn or corn-based food contaminated with fumonisins, a group of mycotoxins produced primarily by F. verticillioides, and other related species. Tricarballylic acid is released from fumonisins during passage through the gastrointestinal tract.
Tricarballylic acid is an inhibitor of the enzyme aconitase and therefore interferes with the Krebs cycle.
The main symptoms of aconitase deficiency are myopathy and exercise intolerance. It may also act as a magnesium chelator. Tricarballylic acid is also metabolite of a component of a substance in modified corn starch, octenylsuccinic acid, found in a number of infant formulas. In addition, tricarballylic acid is a byproduct of beet sugar and maple sugar refining and might appear after ingestion of these sugars. Tricarballylic acid is also released from fumonisins upon certain food processing conditions. Clinical syndromes due to the intact mycotoxin are rare and characterized by abdominal pain and diarrhea.
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