Processed meats represent a large percentage of muscle foods consumed in the western world Various processing steps affect the physicochemical properties of the meat, compromise its nutritional components, or produce some compounds that are of health concern Hence, the impact of oxidation on human health and the aging process and the influence of diet on these harmful reactions are of growing interest Past decades have seen more focus on lipid oxidation, microbial deterioration, and pathogenicity, as well as production of carcinogenic compounds during meat processing The oxidation of protein, which is a major component in meat systems, has received less attention Protein oxidation has been defined as a covalent modification of protein induced either directly by reactive species or indirectly by reaction with secondary by-products of oxidative stress Not only are these modifications critical for technological and sensory properties of muscle foods, they may have implications on human health and safety when consumed Cooking, for example, has been observed to increase free radical generation while it also decreases the antioxidant protection systems in meat, both of which contribute to protein oxidation Many other meat processing techniques, as well as other emerging technologies, may significantly affect protein oxidation and protein overall quality This paper explores the current understanding of meat processing techniques and their possible effects on the status of protein oxidation and nutritional value, as well as their possible implications on human health

Protein Oxidation in Processed Meat: Mechanisms and Potential Implications on Human Health.

A growing trend for nutraceutical and gluten-free cereal-based products highlights the need for development of new products. Buckwheat is one of the potential candidates for such products and the present paper reviews the functional and nutraceutical compounds present in common buckwheat (Fagopyrum esculentum) and tartary buckwheat (Fagopyrum tataricum). The vital functional substances in buckwheat are flavonoids, phytosterols, fagopyrins, fagopyritols, phenolic compounds, resistant starch, dietary fibre, lignans, vitamins, minerals and antioxidants, which make it a highly active biological pseudocereal. Cholesterol-lowering effects that lessen the problems of constipation and obesity are important health benefits that can be achieved through the functional substances of buckwheat.

https://www.cambridge.org/core/services/aop-cambridge-core/content/view/S0021859613000166

Phytochemicals and biofunctional properties of buckwheat: a review

Abstract Goji berries contain many nutrients and bioactive compounds which allowed to classify them as superfruits. A short description of the fruits is presented together with cultivation requirements. The chemical composition of the berries and their health-promoting properties are described later in this literature review. Based on the available data, their potentially beneficial application in dietary prevention of diseases of affluence, such as diabetes, cardiovascular diseases and cancer, is elaborated. We also refer to the safety of Goji consumption in the context of ingredients potentially harmful for human health, allergic reactions and the interactions with other substances.

Goji Berry (Lycium barbarum): Composition and Health Effects – a Review

Iodine is an essential trace element for humans and animals, and it is incorporated into the thyroid hormones such as thyroxine and triiodothyronine, which have multiple functions in energy metabolism and growth, but also as transmitter of nervous stimuli and as an important factor for brain development. Because of the small range between iodine requirements and the upper level for humans (between 1:2.5 and 3), the requirements should be met, but excesses should be avoided. One of the most important iodine sources for humans is milk of ruminants. Therefore, various influencing factors on the iodine content of milk of ruminants should be analyzed in the paper.
 The iodine content of milk depends on many factors, such as iodine content and level of iodine supplementation of feed, iodine source, iodine antagonists such as glucosinolates in the feed, farm management, teat dipping with iodine-containing substances, and milk processing in the dairy. The effects of some factors on the iodine content of milk are demonstrated and discussed. Feed iodine supplementation has the main effect on milk iodine. However, the iodine content of milk may vary considerably depending on many other influencing factors. As a consequence of preventive consumer protection, the European Food Safety Authority proposed a reduction in the iodine upper level for lactating ruminants from 5 to 2 mg/kg complete feed.

Influencing factors on iodine content of cow milk

Lignans are a group of phytonutrients which are widely distributed in the plant kingdom. Flaxseed is the richest source of providing lignan precursor such as secoisolariciresinol diglucoside (SDG). This article reviews the studies relevant to experimental models in animals and humans demonstrating the possible nutraceutical actions of SDG to prevent and alleviate lifestyle-related diseases. A local and international web-based literature review for this project was carried out to provide information relating to the study. The major key word “SDG” was selected to gather information using the electronic databases pertaining to the current state of flaxseed lignans composition, bioactive compounds, metabolism and to find out their role in terms of chemopreventive action. The extraction methods vary from simple to complex depending on separation, fractionation, identification and detection of the analytes. The majority of studies demonstrate that SDG interferes with the development of different types of diseases like cardiovascular, diabetic, lupus nephritis, bone, kidney, menopause, reproduction, mental stress, immunity, atherosclerosis, hemopoietic, liver necrosis and urinary disorders due to its various biological properties including anti-inflammatory, antioxidant, antimutagenic, antimicrobial, antiobesity, antihypolipidemic and neuroprotective effects. Moreover, SDG has a defending mediator against various cancers by modulating multiple cell signaling pathways. As discussed in this review, SDG has shown therapeutic potential against a number of human diseases and can be recommended for discerning consumers.

/pdf/potential-protective-properties-of-flax-lignan-16gh1y97ay.pdf

Potential protective properties of flax lignan secoisolariciresinol diglucoside.

Summary
To determine the influence of storage conditions on potassium iodide (KI) stability, its traditional carrier – iodised table salt and alternative collagen carriers (i.e. iodinated collagen fibre and collagen hydrolysate) were stored at high (90%) and medium (60%) relative humidity of air. At medium humidity, these carriers were additionally stored at limited and unlimited access of air. The stability of KI was estimated by determining iodine retention during storage. The obtained results showed that the storage of iodised table salt resulted in iodine content decrease. The iodine losses in the salt tended to increase at high humidity or unlimited access of air. However, application of collagen preparations as carriers increased the KI stability, reducing iodine losses during storage and making them independent on the storage conditions.

Effect of storage conditions on potassium iodide stability in iodised table salt and collagen preparations

The number and proportion of older adults are increasing globally, and it is predicted that in 2020, there will be 723 million people worldwide aged 66 and older. In recent decades, numerous studies showed that healthy eating is positively associated with better nutritional status and quality of life, and the decreased incidence of noncommunicable diseases. As older adults become health conscious, the demand for foods and beverages rich in nutrients and bioactive compounds has increased. The increased demand for healthy food stimulated a recent rapid increase in designing, producing, and marketing functional foods to prevent or correct nutrient deficiencies and to improve the nutritional status of older adults. These functional products contain and/or are enriched with dietary fiber; omega-3 polyunsaturated fatty acids; phytoestrogens; polyphenols; carotenoids such as alpha- and beta-carotene; lutein and zeaxanthin; pre-, pro-, and synbiotics; and plant sterols and stanols. A limited number of publications have thoroughly addressed the effect of functional foods on the nutritional status of older adults. The goal of this review was to review existing recent research on the role of functional foods in healthy and active aging.

https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.12530

Recent progress in the use of functional foods for older adults: A narrative review.

The effect of iodine salts on lipid oxidation and changes in nutritive value of protein in stored processed meats.

The application of wheat fibre and soy isolate impregnated with iodine salts to fortify processed meats

/pdf/contents-of-selected-bioactive-components-in-buckwheat-1bd7qabyoj.pdf

Krystyna Szymandera-Buszka

Papers

Effect of storage conditions on potassium iodide stability in iodised table salt and collagen preparations

Recent progress in the use of functional foods for older adults: A narrative review.

The effect of iodine salts on lipid oxidation and changes in nutritive value of protein in stored processed meats.

The application of wheat fibre and soy isolate impregnated with iodine salts to fortify processed meats

Contents of selected bioactive components in buckwheat groats.