Code
01DI2015
Duration
01 September 2015 → 28 February 2017
Funding
Regional and community funding: Special Research Fund
Promotor
Fellow
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
Keywords
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.
1.10