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Review
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Characteristics of Selected Antioxidative and Bioactive Compounds in Meat and Animal Origin Products

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Review

Characteristics of Selected Antioxidative and Bioactive Compounds in Meat and Animal Origin Products

Bartosz Kulczyński et al. Antioxidants (Basel).

Abstract

Meat and meat products have a high nutritional value. Besides major components, meat is rich in bioactive components, primarily taurine, l-carnitine, choline, alpha-lipoic acid, conjugated linoleic acid, glutathione, creatine, coenzyme Q10 and bioactive peptides. Many studies have reported their antioxidant and health-promoting properties connected with their lipid-lowering, antihypertensive, anti-inflammatory, immunomodulatory activity and protecting the organism against oxidative stress. The antioxidant activity of meat components results, among others, from the capability of scavenging reactive oxygen and nitrogen species, forming complexes with metal ions and protecting cells against damage. This review is focused to gather accurate information about meat components with antioxidant and biological activity.

Keywords: alpha-lipoic acid; antioxidants; choline; coenzyme Q10; conjugated linoleic acid; creatine; glutathione; health-promoting properties; l-carnitine; meat; peptides; taurine.

Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Chemical structures of selected bioactive compounds found in meat and its products.

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