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Content of nitric oxide and glycative compounds in cured meat products-Negative impact upon health
The content of nitric oxide (NO), 3-nitrotyrosine, advanced glycation endproducts (AGEs) and trans fatty acids (TFAs) in 16 kinds of cured meat products was examined. Results showed that NO and 3-nitrotyrosine levels were in the range of non-detectable to 4.6 μM/mg protein, and non-detectable to 0.4...
Tallennettuna:
| Julkaisussa: | Biomedicine (Taipei) |
|---|---|
| Päätekijät: | , , |
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
EDP Sciences
2018
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| Aiheet: | |
| Linkit: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5992927/ https://ncbi.nlm.nih.gov/pubmed/29806588 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1051/bmdcn/2018080210 |
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