Design of an In Vitro Model to Screen the Chemical Reactivity Induced by Polyphenols and Vitamins during Digestion: An Application to Processed Meat

Processed meats’ nutritional quality may be enhanced by bioactive vegetable molecules, by preventing the synthesis of nitrosamines from N-nitrosation, and harmful aldehydes from lipid oxidation, through their reformulation. Both reactions occur during digestion. The precise effect of these molecules...

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Detalles Bibliográficos
Autores principales: Keuleyan, Eléna, Bonifacie, Aline, Gatellier, Philippe, Ferreira, Claude, Blinet, Sylvie, Promeyrat, Aurélie, Nassy, Gilles, Santé-Lhoutellier, Véronique, Théron, Laëtitia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8468892/
https://www.ncbi.nlm.nih.gov/pubmed/34574340
http://dx.doi.org/10.3390/foods10092230

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8468892/
https://www.ncbi.nlm.nih.gov/pubmed/34574340
http://dx.doi.org/10.3390/foods10092230

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