Design of an <i>In Vitro</i> Model to Screen the Chemical Reactivity Induced by Polyphenols and Vitamins during Digestion: An Application to Processed Meat

Design of an <i>In Vitro</i> Model to Screen the Chemical Reactivity Induced by Polyphenols and Vitamins during Digestion: An Application to Processed Meat

Processed meats’ nutritional quality may be enhanced by bioactive vegetable molecules, by preventing the synthesis of nitrosamines from N-nitrosation, and harmful aldehydes from lipid oxidation, through their reformulation. Both reactions occur during digestion. The precise effect of these molecules...

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Bibliographic Details
Main Authors: Eléna Keuleyan, Aline Bonifacie, Philippe Gatellier, Claude Ferreira, Sylvie Blinet, Aurélie Promeyrat, Gilles Nassy, Véronique Santé-Lhoutellier, Laëtitia Théron
Format: Article
Language:English
Published: MDPI AG 2021-09-01
Series:Foods
Subjects:
N-nitrosation
lipid oxidation
processed meats
nitrite
differential spectrophotometry
emulsion
Online Access:https://www.mdpi.com/2304-8158/10/9/2230

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