Bioactive Compounds in Meat and their Functions
Book chapter abstract
ผู้เขียน/บรรณาธิการ
กลุ่มสาขาการวิจัยเชิงกลยุทธ์
ไม่พบข้อมูลที่เกี่ยวข้อง
รายละเอียดสำหรับงานพิมพ์
รายชื่อผู้แต่ง: Vongsawasdi P., Noomhorm A.
ผู้เผยแพร่: Hindawi
ปีที่เผยแพร่ (ค.ศ.): 2014
Volume number: 9781118227879
หน้าแรก: 113
หน้าสุดท้าย: 138
จำนวนหน้า: 26
ISBN: 9781118227800; 9781118227879
นอก: 0146-9428
eISSN: 1745-4557
ภาษา: English-Great Britain (EN-GB)
บทคัดย่อ
Meat and meat products are promising food sources for both nutrition and bioactive compounds. This chapter reviews the active components that can promote health and/or complement the effect of nutrients from meat such as bioactive peptides, L-carnitine, coenzyme Q10, carnosine, taurine, creatine, glutathione, lipoic acid, conjugated linoleic acid, omega-3 polyunsaturated fatty acids (PUFA) and opioids. Bioactive peptides are derived from meat by either hydrolysis or fermentation. Intensive studies have evaluated the beneficial effects of meat bioactive compounds. Many meat bioactive compounds exhibit antihypertensive effects as well as protective effects on cardiovascular disease. Their antioxidant capability to inhibit oxidative processes in the human body is very important since oxidative stress can cause progression of renal complications in diabetes and is also associated with various neurodegenerative illnesses such as cataracts, Parkinson's disease and Alzheimer's disease. Some bioactive compounds from meat are indispensable to cellular energy production and help/improve body functions. ฉ 2014 John Wiley & Sons, Ltd. All rights reserved.
คำสำคัญ
Antihypertensive effects, Cardiovascular disease, Meat, Oxidative stress, Polyunsaturated fatty acids (PUFA)
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