Publication: Reformulated meat products protect against ischemia-induced cardiac damage
Authors
Asensio López, María del Carmen ; Lax Pérez, Antonio Manuel ; Sánchez Mas, Jesús ; Avellaneda, Antonio ; Planes, José ; Pascual Figal, Domingo Andrés
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Publisher
Royal Society of Chemistry
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DOI
https://doi.org/10.1039/C5FO01189B
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info:eu-repo/semantics/article
Description
© The Royal Society of Chemistry 2016. This document is the Published version of a Published Work that appeared in final form in Food and Function. To access the final edited and published work see https://doi.org/10.1039/C5FO01189B
Abstract
The protective effects of the antioxidants present in food are of great relevance for cardiovascular health. This study evaluates whether the extracts from reformulated meat products with a reduction in fat and/or sodium content exert a cardioprotective effect against ischemia-induced oxidative stress in cardiomyocytes, compared with non-meat foods. Ischemic damage caused loss of cell viability, increased reactive oxygen species and lipid peroxidation and decreased the antioxidant activity. Pretreatment for 24 h with digested or non-digested extracts from reformulated meat products led to protection against ischemia-induced oxidative damage: increased cell viability, reduced oxidative stress and restored the antioxidant activity. Similar results were obtained using extracts from tuna fish, but not with the extracts of green peas, salad or white beans. These results suggest that reformulated meat products have a beneficial impact in protecting cardiac cells against ischemia, and they may represent a source of natural antioxidants with benefits for cardiovascular health.
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Citation
Food and Function, 2016, Vol. 7, pp. 992–1001
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