Skip to main page content
Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
, 8 (9)

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


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

Bartosz Kulczyński et al. Antioxidants (Basel).


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.


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

Similar articles

See all similar articles

Cited by 1 article


    1. Pereira P.M., Vicente A.F. Meat nutritional composition and nutritive role in the human diet. Meat Sci. 2013;93:586–592. doi: 10.1016/j.meatsci.2012.09.018. - DOI - PubMed
    1. Biesalski H.K. Meat as a component of a healthy diet—are there any risks or benefits if meat is avoided in the diet? Meat Sci. 2005;70:509–524. doi: 10.1016/j.meatsci.2004.07.017. - DOI - PubMed
    1. Lorenzo J.M., Sarriés M.V., Tateo A., Polidori P., Franco D., Lanzae M. Carcass characteristics, meat quality and nutritional value of horsemeat: A review. Meat Sci. 2014;96:1478–1488. doi: 10.1016/j.meatsci.2013.12.006. - DOI - PubMed
    1. Schmid A. Bioactive substances in meat and meat products. Fleischwirtschaft Int. 2010;2:127–133.
    1. Biesalski H.K., Dragsted L.O., Elmadfa I., Grossklaus R., Müller M., Schrenk D., Walter P., Weber P. Bioactive compounds: Definition and assessment of activity. Nutrients. 2009;25:1202–1205. doi: 10.1016/j.nut.2009.04.023. - DOI - PubMed