Functional Meat Products as Oxidative Stress Modulators: A Review.

ABSTRACT: High meat consumption has been associated with increased oxidative stress mainly due to the generation of oxidized compounds in the body, such as malondialdehyde, 4-hydroxy-nonenal, oxysterols, or protein carbonyls, which can induce oxidative damage. Meat products are excellent matrices for introducing different bioactive compounds, to obtain functional meat products aimed at minimizing the pro-oxidant effects associated with high meat consumption. Therefore, this review aims to summarize the concept and preparation of healthy and functional meat, which could benefit antioxidant status. Likewise, the key strategies regarding meat production and storage as well as ingredients used (e.g., minerals, polyphenols, fatty acids, walnuts) for developing these functional meats are detailed. Althoug

SUBMITTER: Macho-Gonzalez A 

PROVIDER: S-EPMC8321872 | biostudies-literature | 2021 Jul

REPOSITORIES: biostudies-literature