RT Journal Article
T1 Can Meat and Meat-Products Induce Oxidative Stress?
A1 Macho González, Adrián
A1 Garcimartín Álvarez, Alba
A1 López-Oliva Muñoz, María Elvira
A1 Bastida Codina, Sara
A1 Benedí González, Juana María
A1 Ros, Gaspar
A1 Nieto, Gema
A1 Sánchez Muniz, Francisco José
AB High meat and meat-products consumption has been related to degenerative diseases. In addition to their saturated fatty acids and cholesterol contents, oxidation products generated during their production, storage, digestion, and metabolization have been largely implicated. This review begins by summarizing the concept of meat and meat-products by the main international regulatory agencies while highlighting the nutritional importance of their consumption. The review also dials in the controversy of white/red meat classification and insists in the need of more accurate classification based on adequate scores. Since one of the negative arguments that meat receives comes from the association of its consumption with the increase in oxidative stress, main oxidation compounds (malondialdehyde, thermaloxidized compounds, 4-hydroxy-nonenal, oxysterols, or protein carbonyls) generated during its production, storage, and metabolization, are included as a central aspect of the work. The review includes future remarks addressed to study the effects meat consumption in the frame of diet–gene interactions, stressing the importance of knowing the genetic variables that make individuals more susceptible to a possible oxidative stress imbalance or antioxidant protection. The importance of consumed meat/meat-products in the frame of a personalized nutrition reach in plant-food is finally highlighted considering the importance of iron and plant biophenols on the microbiota abundance and plurality, which in turn affect several aspects of our physiology and metabolism.
PB MDPI
SN 2076-3921
YR 2020
FD 2020-07-20
LK https://hdl.handle.net/20.500.14352/92354
UL https://hdl.handle.net/20.500.14352/92354
LA eng
NO Macho-González, A., Garcimartín, A., López-Oliva, M.E., Bastida, S., Benedí, J., Ros, G., Nieto, G., Sánchez-Muniz, F.J. Can meat and meat-products induce oxidative stress?. Antioxidants. 2020 Jul 20:9(7):638
NO Spanish Ministry of Education, Culture and Sports
NO Banco Santander
NO Universidad Complutense de Madrid
DS Docta Complutense
RD 11 abr 2025