Journal ArticleDOI
Natural antioxidants in meat and poultry products.
TLDR
In response to recent claims that synthetic antioxidants have the potential to cause toxicological effects and consumers' increased interest in purchasing natural products, the meat and poultry industry has been seeking sources of natural antioxidants as mentioned in this paper.About:
This article is published in Meat Science.The article was published on 2013-06-01. It has received 300 citations till now. The article focuses on the topics: Grape seed extract.read more
Citations
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Journal ArticleDOI
Natural antioxidants against lipid-protein oxidative deterioration in meat and meat products: A review.
TL;DR: The potential use of bioactive compounds in medicinal plants is reviewed as phytoremedy against lipid-protein oxidation and synergistic antimicrobial potentials of these natural antioxidants are revealed against oxidative deterioration in meat and meat products and, for enhancing their functional properties.
Journal ArticleDOI
Antioxidants of Natural Plant Origins: From Sources to Food Industry Applications.
TL;DR: An overview of current knowledge on natural antioxidants: their sources, extraction methods and stabilization processes is provided and recent studies on their applications in the food industry are addressed.
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Plant extracts as natural antioxidants in meat and meat products.
TL;DR: Grape seed, green tea, pine bark, rosemary, pomegranate, nettle and cinnamon have exhibited similar or better antioxidant properties compared to some synthetic ones.
Journal ArticleDOI
Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A review
TL;DR: The present review discusses the involvements of lipid and protein oxidation in meat quality, nutrition, safety, and organoleptic properties; animal production and meat processing strategies which incorporate natural antioxidants to enhance the nutritional and health benefits of meat; and the application of mixed or purified natural antioxidant to eliminate or minimize the formation of carcinogens for chemical safety of cooked and processed meats.
Journal ArticleDOI
Use of polyphenol-rich grape by-products in monogastric nutrition. A review
TL;DR: In this article, the authors summarize recent advances of research in grape by-products including the phenolic composition, mechanism of intestinal and hepatic conjugation, plasma transport and elimination in bile and urine, and biological activities such as antioxidant and antimicrobial effect.
References
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Antioxidant activity of pomegranate juice and its relationship with phenolic composition and processing
María I. Gil,Francisco A. Tomás-Barberán,Betty Hess-Pierce,Deirdre M. Holcroft,Adel A. Kader +4 more
TL;DR: HPLC-DAD and HPLC-MS analyses of the juices revealed that commercial juices contained the pomegranate tannin punicalagin while only traces of this compound were detected in the experimental juice obtained from arils in the laboratory, which shows that pomesgranate industrial processing extracts some of the hydrolyzable tannins present in the fruit rind.
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Phenol antioxidant quantity and quality in foods: fruits.
TL;DR: Fruits, specifically apples and cranberries, have phenol antioxidants that can enrich lower density lipoproteins and protect them from oxidation and, using the authors' assay, fruits had significantly better quantity and quality of Phenol antioxidants than vegetables.
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Health-promoting properties of common herbs
TL;DR: The volatile essential oils of commonly used culinary herbs, spices, and herbal teas inhibit mevalonate synthesis and thereby suppress cholesterol synthesis and tumor growth.
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Berry phenolics and their antioxidant activity.
TL;DR: The extraction method affected remarkably both the phenolic composition and the antioxidant activity, but with statistical analysis the observed activity could not be well explained with the contents of individual phenolic subgroups.
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Effects of plant extracts on microbial growth, color change, and lipid oxidation in cooked beef.
TL;DR: Results of this work show that ActiVin and Pycnogenol are promising additives for maintaining the quality and safety of cooked beef.