Oxidation and nitrosylation in the gastro-intestinal system: influence of meat type and antioxidants

01 September 2015 → 28 February 2017
Regional and community funding: Special Research Fund
Research disciplines
  • Natural sciences
    • Other chemical sciences
  • Medical and health sciences
    • Public health care
    • Public health sciences
    • Public health services
    • Nutrition and dietetics
  • Agricultural and food sciences
    • Agricultural animal production
    • Food sciences and (bio)technology
N-Nitroso-compound specific DNA adducts malondialdehyde protein carbonyls health nitrite antioxidants rats in vitro digestion 4-hydroxy-2-nonenal meat products haem-Fe red meat
Project description

This research investigates through an in vitro digestion model which factors in meat products (haem-Fe, fat content, nitrite, heating) affect the formation of toxic lipid oxidation products and N-nitroso-compounds and how to inhibit this formation by adding antioxidants and other food compounds. Furthermore, the effects of high meat
consumption are studied on oxidation parameters and the health status of rats.