Fat Content and Nitrite-Curing Influence the Formation of Oxidation Products and NOC-Specific DNA Adducts during In Vitro Digestion of Meat

The effects of fat content and nitrite-curing of pork were investigated on the formation of cytotoxic and genotoxic lipid oxidation products (malondialdehyde, 4-hydroxy-2-nonenal, volatile simple aldehydes), protein oxidation products (protein carbonyl compounds) and NOC-specific DNA adducts (O(6)-c...

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Detalhes bibliográficos
Main Authors: Van Hecke, Thomas, Vossen, Els, Vanden Bussche, Julie, Raes, Katleen, Vanhaecke, Lynn, De Smet, Stefaan
Formato: Artigo
Idioma:Inglês
Publicado em: Public Library of Science 2014
Assuntos:
Research Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC4076193/
https://ncbi.nlm.nih.gov/pubmed/24978825
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1371/journal.pone.0101122
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