Publication: Bioactive Compounds in Meat and their Functions
2
0
Issued Date
2014
Resource Type
File Type
application/pdf
Other identifier(s)
2-s2.0-84926987114
Rights Holder(s)
Scopus
Bibliographic Citation
Functional Foods and Dietary Supplements: Processing Effects and Health Benefits. (2014), p.113-138
Suggested Citation
Vongsawasdi P., Noomhorm A. Bioactive Compounds in Meat and their Functions. Functional Foods and Dietary Supplements: Processing Effects and Health Benefits. (2014), p.113-138. doi:10.1002/9781118227800.ch5 Retrieved from: https://hdl.handle.net/20.500.14740/6689
Author(s)
Abstract
Meat and meat products are promising food sources for both nutrition and bioactive compounds. This chapter reviews the active components that can promote health and/or complement the effect of nutrients from meat such as bioactive peptides, L-carnitine, coenzyme Q10, carnosine, taurine, creatine, glutathione, lipoic acid, conjugated linoleic acid, omega-3 polyunsaturated fatty acids (PUFA) and opioids. Bioactive peptides are derived from meat by either hydrolysis or fermentation. Intensive studies have evaluated the beneficial effects of meat bioactive compounds. Many meat bioactive compounds exhibit antihypertensive effects as well as protective effects on cardiovascular disease. Their antioxidant capability to inhibit oxidative processes in the human body is very important since oxidative stress can cause progression of renal complications in diabetes and is also associated with various neurodegenerative illnesses such as cataracts, Parkinson's disease and Alzheimer's disease. Some bioactive compounds from meat are indispensable to cellular energy production and help/improve body functions. © 2014 John Wiley & Sons, Ltd. All rights reserved.
Subject(s)
Amino acids
Antioxidants
Cardiology
Fermentation
Hydrolysis
Linoleic acid
Meats
Oxidative stress
Peptides
Polyunsaturated fatty acids
Alzheimer's disease
Anti oxidative activity
Antihypertensive effect
Bioactive compounds
Cardio-vascular disease
Conjugated linoleic acid
Omega-3 polyunsaturated fatty acids
Parkinson's disease
Neurodegenerative diseases
Antioxidants
Cardiology
Fermentation
Hydrolysis
Linoleic acid
Meats
Oxidative stress
Peptides
Polyunsaturated fatty acids
Alzheimer's disease
Anti oxidative activity
Antihypertensive effect
Bioactive compounds
Cardio-vascular disease
Conjugated linoleic acid
Omega-3 polyunsaturated fatty acids
Parkinson's disease
Neurodegenerative diseases