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Black, green, and pink pepper affect differently lipid oxidation during cooking and in vitro digestion of meat.
Martini, Serena; Cattivelli, Alice; Conte, Angela; Tagliazucchi, Davide.
Afiliación
  • Martini S; Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42100 Reggio Emilia, Italy. Electronic address: serena.martini@unimore.it.
  • Cattivelli A; Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42100 Reggio Emilia, Italy. Electronic address: alice.cattivelli@unimore.it.
  • Conte A; Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42100 Reggio Emilia, Italy. Electronic address: angela.conte@unimore.it.
  • Tagliazucchi D; Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42100 Reggio Emilia, Italy. Electronic address: davide.tagliazucchi@unimore.it.
Food Chem ; 350: 129246, 2021 Jul 15.
Article en En | MEDLINE | ID: mdl-33610839
Lipid oxidation products generated during meat digestion may contribute to the apparent epidemiological link between red meat intake and the risk of cardiovascular diseases and colorectal cancer. The aim of this work was to assess the lipid oxidation inhibitory activity of black, green, and pink pepper during cooking and in vitro digestion of meat. Peppers were characterized for their phenolic profiles by LC-ESI-MS and the antioxidant properties. Pink pepper showed the highest phenolic content and antioxidant activities. Then, the peppers were added to meat either before or after cooking, and the meat was subjected to in vitro digestion. Pink pepper added before cooking was the most effective, with an inhibition of 80% and 72% in lipid hydroperoxides and TBA-RS formation after digestion, respectively. These findings suggest that peppers, particularly pink pepper, can be used to minimize lipid oxidation in the gastro-intestinal tract and for the design of healthy dietary patterns.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Peroxidación de Lípido / Culinaria / Piper nigrum / Digestión / Carne Límite: Animals / Humans Idioma: En Revista: Food Chem Año: 2021 Tipo del documento: Article Pais de publicación: Reino Unido
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Peroxidación de Lípido / Culinaria / Piper nigrum / Digestión / Carne Límite: Animals / Humans Idioma: En Revista: Food Chem Año: 2021 Tipo del documento: Article Pais de publicación: Reino Unido