Abstract
Meat and meat products have a high nutritional value. Besides major components, meat is rich in bioactive components, primarily taurine, l-carnitine, choline, alpha-lipoic acid, conjugated linoleic acid, glutathione, creatine, coenzyme Q10 and bioactive peptides. Many studies have reported their antioxidant and health-promoting properties connected with their lipid-lowering, antihypertensive, anti-inflammatory, immunomodulatory activity and protecting the organism against oxidative stress. The antioxidant activity of meat components results, among others, from the capability of scavenging reactive oxygen and nitrogen species, forming complexes with metal ions and protecting cells against damage. This review is focused to gather accurate information about meat components with antioxidant and biological activity.
Highlights
Increasing interest in the relationship between the diet, nutrients and health has contributed to the development of new directions in research focused on the determination of the effect of specific compounds on physiological functions in living organisms
Similar results were reported by Sepand et al, who showed that oral intake of 300 mg/kg acetyl-l-carnitine for a period of 28 days caused an increase in the activity of antioxidant enzymes in the plasma and liver, kidneys, brain, heart, lungs tissues of rats, which at the same time were administered arsenic compounds
An increasing number of studies published recently indicates that meat and meat products are rich in essential nutrients, such as quality protein, heme iron, zinc or vitamin B12, and physiologically active compounds influencing consumers’ health
Summary
Increasing interest in the relationship between the diet, nutrients and health has contributed to the development of new directions in research focused on the determination of the effect of specific compounds on physiological functions in living organisms. Similar results were reported by Sepand et al, who showed that oral intake of 300 mg/kg acetyl-l-carnitine for a period of 28 days caused an increase in the activity of antioxidant enzymes (catalase, peroxide dismutase and glutathione transferase) in the plasma and liver, kidneys, brain, heart, lungs tissues of rats, which at the same time were administered arsenic compounds. Other study showed that the administration of 1 g of carnosine daily for three months to diabetic patients led to improvement of the lipid profile, total antioxidant capacity of the body and lowering HbA1c level [16]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
