Cargando…
Fat Content and Nitrite-Curing Influence the Formation of Oxidation Products and NOC-Specific DNA Adducts during In Vitro Digestion of Meat
The effects of fat content and nitrite-curing of pork were investigated on the formation of cytotoxic and genotoxic lipid oxidation products (malondialdehyde, 4-hydroxy-2-nonenal, volatile simple aldehydes), protein oxidation products (protein carbonyl compounds) and NOC-specific DNA adducts (O(6)-c...
Autores principales: | Van Hecke, Thomas, Vossen, Els, Vanden Bussche, Julie, Raes, Katleen, Vanhaecke, Lynn, De Smet, Stefaan |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Public Library of Science
2014
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4076193/ https://www.ncbi.nlm.nih.gov/pubmed/24978825 http://dx.doi.org/10.1371/journal.pone.0101122 |
Ejemplares similares
-
Untargeted metabolomics of colonic digests reveals kynurenine pathway metabolites, dityrosine and 3-dehydroxycarnitine as red versus white meat discriminating metabolites
por: Rombouts, Caroline, et al.
Publicado: (2017) -
The Influence of Butter and Oils on Oxidative Reactions during In Vitro Gastrointestinal Digestion of Meat and Fish
por: Van Hecke, Thomas, et al.
Publicado: (2021) -
Nitrites in Cured Meats, Health Risk Issues, Alternatives to Nitrites: A Review
por: Shakil, Mynul Hasan, et al.
Publicado: (2022) -
Toward Nitrite-Free Curing: Evaluation of a New Approach to Distinguish Real Uncured Meat from Cured Meat Made with Nitrite
por: Hernández, Juan de Dios, et al.
Publicado: (2021) -
New composite nitrite-free and low-nitrite meat-curing systems using natural colorants
por: Eskandari, Mohammad H, et al.
Publicado: (2013)