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Content of nitric oxide and glycative compounds in cured meat products-Negative impact upon health

The content of nitric oxide (NO), 3-nitrotyrosine, advanced glycation endproducts (AGEs) and trans fatty acids (TFAs) in 16 kinds of cured meat products was examined. Results showed that NO and 3-nitrotyrosine levels were in the range of non-detectable to 4.6 μM/mg protein, and non-detectable to 0.4...

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Detalles Bibliográficos
Autores principales:	Yang, Ya-chen, Wang, Zhi-hong, Yin, Mei-chin
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	EDP Sciences 2018
Materias:	Original Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5992927/ https://www.ncbi.nlm.nih.gov/pubmed/29806588 http://dx.doi.org/10.1051/bmdcn/2018080210

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