Intake of Oxidized Proteins and Amino Acids and Causative Oxidative Stress and Disease: Recent Scientific Evidences and Hypotheses

Antioxidant and pro-oxidant actions of resveratrol on human serum albumin in the presence of toxic diabetes metabolites: Glyoxal and methyl-glyoxal

(2018) N.M.O. Arcanjo et al.   BIOCHIMICA ET BIOPHYSICA ACTA-GENERAL SUBJECTS

Oxidation and nitrosation of meat proteins under gastro-intestinal conditions: Consequences in terms of nutritional and health values of meat

(2018) Diane de La Pomélie et al.   FOOD CHEMISTRY

Comparative time-course of lipid and myofibrillar protein oxidation in different biphasic systems under hydroxyl radical stress

(2018) Jiayi Yang et al.   FOOD CHEMISTRY

Oxidative damage to food and human serum proteins: Radical-mediated oxidation vs. glyco-oxidation

(2018) Carolina Luna et al.   FOOD CHEMISTRY

Impact of interfacial composition on co-oxidation of lipids and proteins in oil-in-water emulsions: Competitive displacement of casein by surfactants

(2018) Jianhua Yi et al.   FOOD HYDROCOLLOIDS

Role of protein oxidation in the nutritional loss and texture changes in ready-to-eat chicken patties

(2018) Valquíria C. S. Ferreira et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of hydroxyl radical-induced oxidation on the structure and heat-induced gel properties of ovalbumin

(2018) Fang Geng et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Myofibrillar protein oxidation affects filament charges, aggregation and water-holding

(2018) Yulong Bao et al.   MEAT SCIENCE

Pork proteins oxidative modifications under the influence of varied time-temperature thermal treatments: A chemical and redox proteomics assessment

(2018) Bhaskar Mitra et al.   MEAT SCIENCE

Advanced glycation end products, protein crosslinks and post translational modifications in pork subjected to different heat treatments

(2018) Bhaskar Mitra et al.   MEAT SCIENCE

Protein-lipid co-oxidation in emulsions stabilized by microwave-treated and conventional thermal-treated faba bean proteins

(2018) Göker Gürbüz et al.   Food Science & Nutrition

The Effects of Lipid Oxidation Product Acrolein on the Structure and Gel Properties of Rabbit Meat Myofibrillar Proteins

(2018) Zhaoming Wang et al.   Food Biophysics

Protein oxidation in plant protein-based fibrous products: effect of encapsulated iron and process conditions

(2018) Patricia Duque Estrada et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Benefits of wine-based marination of strip steaks prior to roasting: inhibition of protein oxidation and impact on sensory properties

(2018) Narciza MO Arcanjo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Formation of allysine in β-lactoglobulin and myofibrillar proteins by glyoxal and methylglyoxal: Impact on water-holding capacity and in vitro digestibility

(2018) Carolina Luna et al.   FOOD CHEMISTRY

Lipid and Protein Oxidation during in Vitro Gastrointestinal Digestion of Pork under Helicobacter pylori Gastritis Conditions

(2018) Thomas Van Hecke et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of the presence of protein on lipolysis and lipid oxidation occurring during in vitro digestion of highly unsaturated oils

(2017) Bárbara Nieva-Echevarría et al.   FOOD CHEMISTRY

Protein carbonylation sites in bovine raw milk and processed milk products

(2017) Sanja Milkovska-Stamenova et al.   FOOD CHEMISTRY

Influence of cooking methods and storage time on lipid and protein oxidation and heterocyclic aromatic amines production in bacon

(2017) O.P. Soladoye et al.   FOOD RESEARCH INTERNATIONAL

Rheological Enhancement of Pork Myofibrillar Protein–Lipid Emulsion Composite Gels via Glucose Oxidase Oxidation/Transglutaminase Cross-Linking Pathway

(2017) Xu Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Health Effects of Dietary Oxidized Tyrosine and Dityrosine Administration in Mice with Nutrimetabolomic Strategies

(2017) Yuhui Yang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Pathomechanisms of Oxidative Stress in Inflammatory Bowel Disease and Potential Antioxidant Therapies

(2017) Tian Tian et al.   Oxidative Medicine and Cellular Longevity

Phytochemical treatments target kynurenine pathway induced oxidative stress

(2017) K. Parasram   REDOX REPORT

Changes in Lipids and Inflammatory Markers after Consuming Diets High in Red Meat or Dairy for Four Weeks

(2017) Kirsty Turner et al.   Nutrients

Metabolomic studies on the systemic responses of mice with oxidative stress induced by short-term oxidized tyrosine administration

(2017) Yuhui Yang et al.   RSC Advances

Effect of dietary oxidized tyrosine products on insulin secretion via the oxidative stress-induced mitochondria damage in mice pancreas

(2017) Yin-Yi Ding et al.   RSC Advances

Effects of dietary oxidized tyrosine products on insulin secretion via the thyroid hormone T3-regulated TRβ1–Akt–mTOR pathway in the pancreas

(2017) Yin-Yi Ding et al.   RSC Advances

Proteomic study of the effect of different cooking methods on protein oxidation in fish fillets

(2017) Lyulin Hu et al.   RSC Advances

Dietary Heme Induces Gut Dysbiosis, Aggravates Colitis, and Potentiates the Development of Adenomas in Mice

(2017) Marco Constante et al.   Frontiers in Microbiology

The Kynurenine Pathway As a Novel Link between Allergy and the Gut Microbiome

(2017) Aaron P. Van der Leek et al.   Frontiers in Immunology

Redox homeostasis in stomach medium by foods: The Postprandial Oxidative Stress Index (POSI) for balancing nutrition and human health

(2017) Joseph Kanner et al.   Redox Biology

Untargeted metabolomics of colonic digests reveals kynurenine pathway metabolites, dityrosine and 3-dehydroxycarnitine as red versus white meat discriminating metabolites

(2017) Caroline Rombouts et al.   Scientific Reports

Dietary oxidized tyrosine (O-Tyr) stimulates TGF-β1-induced extracellular matrix production via the JNK/p38 signaling pathway in rat kidneys

(2016) Zhuqing Leslie Li et al.   AMINO ACIDS

Dietary protein oxidation: A silent threat to human health?

(2016) M. Estévez et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Protein oxidation and proteolysis during storage and in vitro digestion of pork and beef patties

(2016) Tine Rysman et al.   FOOD CHEMISTRY

Impact of the Fenton process in meat digestion as assessed using an in vitro gastro-intestinal model

(2016) Khaled Oueslati et al.   FOOD CHEMISTRY

Apple phenolics as inhibitors of the carbonylation pathway during in vitro metal-catalyzed oxidation of myofibrillar proteins

(2016) Tine Rysman et al.   FOOD CHEMISTRY

Iron(II) Initiation of Lipid and Protein Oxidation in Pork: The Role of Oxymyoglobin

(2016) Feibai Zhou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Ascorbate and Apple Phenolics Affect Protein Oxidation in Emulsion-Type Sausages during Storage and in Vitro Digestion

(2016) Tine Rysman et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Gelation properties of myofibrillar protein under malondialdehyde-induced oxidative stress

(2016) Lin Wang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of sodium ascorbate and sodium nitrite on protein and lipid oxidation in dry fermented sausages

(2016) A. Berardo et al.   MEAT SCIENCE

The effectiveness of clove extracts in the inhibition of hydroxyl radical oxidation-induced structural and rheological changes in porcine myofibrillar protein

(2016) Hongsheng Chen et al.   MEAT SCIENCE

Influence of sodium nitrite on protein oxidation and nitrosation of sausages subjected to processing and storage

(2016) Xianchao Feng et al.   MEAT SCIENCE

Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A review

(2016) Jiang Jiang et al.   MEAT SCIENCE

Impact of red meat consumption on the metabolome of rats

(2016) Louise M. A. Jakobsen et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Dityrosine administration induces novel object recognition deficits in young adulthood mice

(2016) Yumei Ran et al.   PHYSIOLOGY & BEHAVIOR

Proteomic based approach for characterizing 4-hydroxy-2-nonenal induced oxidation of buffalo (Bubalus bubalis) and goat (Capra hircus) meat myoglobins

(2016) Naveena B. Maheswarappa et al.   Proteome Science

Protein and lipid oxidation in meat: A review with emphasis on high-pressure treatments

(2016) Claire Guyon et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Gut microbiota role in dietary protein metabolism and health-related outcomes: The two sides of the coin

(2016) Kevin J. Portune et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Dietary Patterns are Associated with Helicobacter Pylori Infection in Chinese Adults: A Cross-Sectional Study

(2016) Yang Xia et al.   Scientific Reports

The implications of oxidative stress and antioxidant therapies in Inflammatory Bowel Disease: Clinical aspects and animal models

(2016) IoanaMiruna Balmus et al.   Saudi Journal of Gastroenterology

LC–MS investigations on interactions between isolated β-lactoglobulin peptides and lipid oxidation product malondialdehyde

(2015) Göker Gürbüz et al.   FOOD CHEMISTRY

Epidemiology and Diagnosis ofHelicobacter pyloriinfection

(2015) Andreas Mentis et al.   HELICOBACTER

Inhibition of Lipid Oxidation in Oil-in-Water Emulsions by Interface-Adsorbed Myofibrillar Protein

(2015) Jiayi Yang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Protein Oxidation and Protein Nitration Influenced by Sodium Nitrite in Two Different Meat Model Systems

(2015) Els Vossen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Controlled Formation of Emulsion Gels Stabilized by Salted Myofibrillar Protein under Malondialdehyde (MDA)-Induced Oxidative Stress

(2015) Feibai Zhou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of the Oxidation States of 4-Methylcatechol and Catechin on the Oxidative Stability of β-Lactoglobulin

(2015) Sisse Jongberg et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The deleterious effects of non-protein amino acids from desert plants on human and animal health

(2015) Rachael A. Dunlop et al.   JOURNAL OF ARID ENVIRONMENTS

Carcinogenicity of consumption of red and processed meat

(2015) Véronique Bouvard et al.   LANCET ONCOLOGY

Oxidative damage to poultry: from farm to fork

(2015) M. Estévez   POULTRY SCIENCE

Role of Phenolics Extracting from Rosa canina L. on Meat Protein Oxidation During Frozen Storage and Beef Patties Processing

(2014) Mariana Utrera et al.   Food and Bioprocess Technology

Oxidative and Nitrosative Stress Induced in Myofibrillar Proteins by a Hydroxyl-Radical-Generating System: Impact of Nitrite and Ascorbate

(2014) Adriana Villaverde et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Production of heterocyclic aromatic amines in meat: Chemistry, health risks and inhibition. A review

(2014) Ubaid ur Rahman et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Diet,Helicobacter pyloriStrain-Specific Infection, and Gastric Cancer Risk Among Chinese Men

(2014) Meira Epplein et al.   NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL

Fat Content and Nitrite-Curing Influence the Formation of Oxidation Products and NOC-Specific DNA Adducts during In Vitro Digestion of Meat

(2014) Thomas Van Hecke et al.   PLoS One

Oxidized casein impairs antioxidant defense system and induces hepatic and renal injury in mice

(2013) Zhuqing Leslie Li et al.   FOOD AND CHEMICAL TOXICOLOGY

Carbonylation of Myofibrillar Proteins through the Maillard Pathway: Effect of Reducing Sugars and Reaction Temperature

(2013) Adriana Villaverde et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

2-Aminoadipic acid is a biomarker for diabetes risk

(2013) Thomas J. Wang et al.   JOURNAL OF CLINICAL INVESTIGATION

Coffee polyphenols protect human plasma from postprandial carbonyl modifications

(2013) Roman Sirota et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Oxidative Stress in the Pathogenesis of Colorectal Cancer: Cause or Consequence?

(2013) Martina Perše   Biomed Research International

Mass Spectrometric Evidence of Malonaldehyde and 4-Hydroxynonenal Adductions to Radical-Scavenging Soy Peptides

(2012) Jing Zhao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Increased protein carbonylation and decreased antioxidant status in anemic H. pylori infected patients: Effect of treatment

(2012) Bobby Zachariah et al.   Saudi Journal of Gastroenterology

Dietary oxidative stress and antioxidant defense with an emphasis on plant extract administration

(2011) Aristidis S. Veskoukis et al.   CELL STRESS & CHAPERONES

l-DOPA is incorporated into brain proteins of patients treated for Parkinson's disease, inducing toxicity in human neuroblastoma cells in vitro

(2011) Sandra W. Chan et al.   EXPERIMENTAL NEUROLOGY

Protein carbonyls in meat systems: A review

(2011) Mario Estévez   MEAT SCIENCE

Nitric oxide and quality and safety of muscle based foods

(2011) Leif H. Skibsted   NITRIC OXIDE-BIOLOGY AND CHEMISTRY

Red and Processed Meat and Colorectal Cancer Incidence: Meta-Analysis of Prospective Studies

(2011) Doris S. M. Chan et al.   PLoS One

A Large Prospective Study of Meat Consumption and Colorectal Cancer Risk: An Investigation of Potential Mechanisms Underlying this Association

(2010) A. J. Cross et al.   CANCER RESEARCH

Degradation and oxidation postmortem of myofibrillar proteins in porcine skeleton muscle revealed by high resolution mass spectrometric proteome analysis

(2010) Bogdan Bernevic et al.   INTERNATIONAL JOURNAL OF MASS SPECTROMETRY

Protein oxidative changes in whole and skim milk after ultraviolet or fluorescent light exposure

(2010) D. Scheidegger et al.   JOURNAL OF DAIRY SCIENCE

Protein oxidation in muscle foods: A review

(2010) Marianne N. Lund et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Oxidative Stress and Neurodegenerative Diseases: A Review of Upstream and Downstream Antioxidant Therapeutic Options

(2009) Bayani Uttara et al.   Current Neuropharmacology

Analysis of Protein Oxidation Markers α-Aminoadipic and γ-Glutamic Semialdehydes in Food Proteins Using Liquid Chromatography (LC)−Electrospray Ionization (ESI)−Multistage Tandem Mass Spectrometry (MS)

(2009) Mario Estévez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Variation in the Cross-Linking Pattern of Porcine Myofibrillar Protein Exposed to Three Oxidative Environments

(2008) Youling L. Xiong et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Acrolein: Sources, metabolism, and biomolecular interactions relevant to human health and disease

(2008) Jan F. Stevens et al.   MOLECULAR NUTRITION & FOOD RESEARCH