Characteristics of Selected Antioxidative and Bioactive Compounds in Meat and Animal Origin Products
Department of Gastronomy Sciences and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland
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Antioxidants 2019, 8(9), 335; https://doi.org/10.3390/antiox8090335
Received: 17 July 2019
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Revised: 11 August 2019
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Accepted: 19 August 2019
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Published: 22 August 2019
(This article belongs to the Special Issue Protein and Lipid Oxidation in Meat and Meat Products)
Meat and meat products have a high nutritional value. Besides major components, meat is rich in bioactive components, primarily taurine, l-carnitine, choline, alpha-lipoic acid, conjugated linoleic acid, glutathione, creatine, coenzyme Q10 and bioactive peptides. Many studies have reported their antioxidant and health-promoting properties connected with their lipid-lowering, antihypertensive, anti-inflammatory, immunomodulatory activity and protecting the organism against oxidative stress. The antioxidant activity of meat components results, among others, from the capability of scavenging reactive oxygen and nitrogen species, forming complexes with metal ions and protecting cells against damage. This review is focused to gather accurate information about meat components with antioxidant and biological activity.
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Keywords:
antioxidants; taurine; l-carnitine; choline; alpha-lipoic acid; conjugated linoleic acid; glutathione; creatine; coenzyme Q10; peptides; meat; health-promoting properties
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MDPI and ACS Style
Kulczyński, B.; Sidor, A.; Gramza-Michałowska, A. Characteristics of Selected Antioxidative and Bioactive Compounds in Meat and Animal Origin Products. Antioxidants 2019, 8, 335. https://doi.org/10.3390/antiox8090335
AMA Style
Kulczyński B, Sidor A, Gramza-Michałowska A. Characteristics of Selected Antioxidative and Bioactive Compounds in Meat and Animal Origin Products. Antioxidants. 2019; 8(9):335. https://doi.org/10.3390/antiox8090335
Chicago/Turabian StyleKulczyński, Bartosz, Andrzej Sidor, and Anna Gramza-Michałowska. 2019. "Characteristics of Selected Antioxidative and Bioactive Compounds in Meat and Animal Origin Products" Antioxidants 8, no. 9: 335. https://doi.org/10.3390/antiox8090335
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