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Can Meat and Meat-Products Induce Oxidative Stress?

High meat and meat-products consumption has been related to degenerative diseases. In addition to their saturated fatty acids and cholesterol contents, oxidation products generated during their production, storage, digestion, and metabolization have been largely implicated. This review begins by sum...

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Autores principales: Macho-González, Adrián, Garcimartín, Alba, López-Oliva, María Elvira, Bastida, Sara, Benedí, Juana, Ros, Gaspar, Nieto, Gema, Sánchez-Muniz, Francisco José
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7402184/
https://www.ncbi.nlm.nih.gov/pubmed/32698505
http://dx.doi.org/10.3390/antiox9070638
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author Macho-González, Adrián
Garcimartín, Alba
López-Oliva, María Elvira
Bastida, Sara
Benedí, Juana
Ros, Gaspar
Nieto, Gema
Sánchez-Muniz, Francisco José
author_facet Macho-González, Adrián
Garcimartín, Alba
López-Oliva, María Elvira
Bastida, Sara
Benedí, Juana
Ros, Gaspar
Nieto, Gema
Sánchez-Muniz, Francisco José
author_sort Macho-González, Adrián
collection PubMed
description High meat and meat-products consumption has been related to degenerative diseases. In addition to their saturated fatty acids and cholesterol contents, oxidation products generated during their production, storage, digestion, and metabolization have been largely implicated. This review begins by summarizing the concept of meat and meat-products by the main international regulatory agencies while highlighting the nutritional importance of their consumption. The review also dials in the controversy of white/red meat classification and insists in the need of more accurate classification based on adequate scores. Since one of the negative arguments that meat receives comes from the association of its consumption with the increase in oxidative stress, main oxidation compounds (malondialdehyde, thermaloxidized compounds, 4-hydroxy-nonenal, oxysterols, or protein carbonyls) generated during its production, storage, and metabolization, are included as a central aspect of the work. The review includes future remarks addressed to study the effects meat consumption in the frame of diet–gene interactions, stressing the importance of knowing the genetic variables that make individuals more susceptible to a possible oxidative stress imbalance or antioxidant protection. The importance of consumed meat/meat-products in the frame of a personalized nutrition reach in plant-food is finally highlighted considering the importance of iron and plant biophenols on the microbiota abundance and plurality, which in turn affect several aspects of our physiology and metabolism.
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spelling pubmed-74021842020-08-07 Can Meat and Meat-Products Induce Oxidative Stress? Macho-González, Adrián Garcimartín, Alba López-Oliva, María Elvira Bastida, Sara Benedí, Juana Ros, Gaspar Nieto, Gema Sánchez-Muniz, Francisco José Antioxidants (Basel) Review High meat and meat-products consumption has been related to degenerative diseases. In addition to their saturated fatty acids and cholesterol contents, oxidation products generated during their production, storage, digestion, and metabolization have been largely implicated. This review begins by summarizing the concept of meat and meat-products by the main international regulatory agencies while highlighting the nutritional importance of their consumption. The review also dials in the controversy of white/red meat classification and insists in the need of more accurate classification based on adequate scores. Since one of the negative arguments that meat receives comes from the association of its consumption with the increase in oxidative stress, main oxidation compounds (malondialdehyde, thermaloxidized compounds, 4-hydroxy-nonenal, oxysterols, or protein carbonyls) generated during its production, storage, and metabolization, are included as a central aspect of the work. The review includes future remarks addressed to study the effects meat consumption in the frame of diet–gene interactions, stressing the importance of knowing the genetic variables that make individuals more susceptible to a possible oxidative stress imbalance or antioxidant protection. The importance of consumed meat/meat-products in the frame of a personalized nutrition reach in plant-food is finally highlighted considering the importance of iron and plant biophenols on the microbiota abundance and plurality, which in turn affect several aspects of our physiology and metabolism. MDPI 2020-07-20 /pmc/articles/PMC7402184/ /pubmed/32698505 http://dx.doi.org/10.3390/antiox9070638 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Review
Macho-González, Adrián
Garcimartín, Alba
López-Oliva, María Elvira
Bastida, Sara
Benedí, Juana
Ros, Gaspar
Nieto, Gema
Sánchez-Muniz, Francisco José
Can Meat and Meat-Products Induce Oxidative Stress?
title Can Meat and Meat-Products Induce Oxidative Stress?
title_full Can Meat and Meat-Products Induce Oxidative Stress?
title_fullStr Can Meat and Meat-Products Induce Oxidative Stress?
title_full_unstemmed Can Meat and Meat-Products Induce Oxidative Stress?
title_short Can Meat and Meat-Products Induce Oxidative Stress?
title_sort can meat and meat-products induce oxidative stress?
topic Review
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7402184/
https://www.ncbi.nlm.nih.gov/pubmed/32698505
http://dx.doi.org/10.3390/antiox9070638
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