TY  - JOUR
AU  - Macho González, Adrián
AU  - Bastida Codina, Sara
AU  - Garcimartín Álvarez, Alba
AU  - López-Oliva Muñoz, María Elvira
AU  - González, Pilar
AU  - Benedí González, Juana María
AU  - González Muñoz, María José
AU  - Sánchez Muniz, Francisco José
PY  - 2021
DO  - 10.1093/advances/nmaa182
SN  - 2161-8313
UR  - https://hdl.handle.net/20.500.14352/92264
T2  - Advances in Nutrition
AB  - 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....
LA  - eng
M2  - 1514
PB  - Elsevier
KW  - Functional meat
KW  - Bioactive ingredients
KW  - Metabolism
KW  - Oxidation status
KW  - Antioxidant mechanisms
KW  - Animal trials
KW  - Intervention studies
KW  - Precision diet
TI  - Functional meat products as oxidative stress modulators: a review
TY  - journal article
VL  - 12
ER  -