Abstract
Meat lipids oxidation during digestion gives rise to a post-prandial oxidative stress condition, which negatively affects human health. Mediterranean Diet vegetables contain high amount of phenolic compounds, which potentially may reduce the oxidative phenomena during digestion. In vitro co-digestion of turkey meat with a typical Mediterranean Diet salad containing tomato, onion, black olives, extra-virgin olive oil (EVOO) and basil, dose-dependently reduced lipid peroxidation. Onion and EVOO were more effective in limiting oxidation than the other foods, resulting in negligible concentrations of lipid hydroperoxides after digestion. Specific phenolic classes dominated the phenolic profile of the different foods, such as flavonols and anthocyanins in onion, phenolic acids in tomato and basil, and tyrosol-derivatives in black olives and EVOO. The correlation between lipid peroxidation inhibition, phenolic constituents and antioxidant properties was evaluated by principal component analysis (PCA). Flavonols and anthocyanin were the major contributors to the bioactive response of vegetable foods.
Highlights
Poly-unsaturated fatty acids peroxidation during gastro-intestinal digestion of foods is an oxidative phenomenon, which may result in the generation of toxic compounds such as lipid hydroperoxides and lipid oxidation end-products that might adversely affect human health (Nogueira et al 2016; Perše, 2013; Sies et al, 2005).Meat is peculiarly vulnerable to lipid oxidation due to its content of poly-unsaturated fatty acids such as linoleic, linolenic, arachidonic, and docosahexaenoic acids and high concentrations of iron catalysers (Tirosh, et al 2015)
In this study we found that the addition of 0.5% of fresh basil had no effect on lipid peroxidation during in vitro digestion of turkey meat
This study provides evidence of a protective effect of a typical Mediterranean Diet salad on lipid peroxidation during co-digestion of turkey breast meat
Summary
Poly-unsaturated fatty acids peroxidation during gastro-intestinal digestion of foods is an oxidative phenomenon, which may result in the generation of toxic compounds such as lipid hydroperoxides and lipid oxidation end-products that might adversely affect human health (Nogueira et al 2016; Perše, 2013; Sies et al, 2005).Meat is peculiarly vulnerable to lipid oxidation due to its content of poly-unsaturated fatty acids such as linoleic, linolenic, arachidonic, and docosahexaenoic acids and high concentrations of iron catalysers (Tirosh, et al 2015). Ferrous iron and dissolved oxygen may generate O2- , which at low pH such as found in the gastric milieu forms
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