Long‐Chain n ‐3 PUFA Content and n ‐6/ n ‐3 PUFA Ratio in Mammal, Poultry, and Fish Muscles Largely Explain Differential Protein and Lipid Oxidation Profiles Following In Vitro Gastrointestinal Digestion

Impact of Red versus White Meat Consumption in a Prudent or Western Dietary Pattern on the Oxidative Status in a Pig Model

(2019) Sophie Goethals et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2018) Carolina Luna et al.   FOOD CHEMISTRY

Oxidation of marine oils during in vitro gastrointestinal digestion with human digestive fluids – role of oil origin, added tocopherols and lipolytic activity

(2018) Cecilia Tullberg et al.   FOOD CHEMISTRY

The paradoxical effect of extra-virgin olive oil on oxidative phenomena during in vitro co-digestion with meat

(2018) Serena Martini et al.   FOOD RESEARCH INTERNATIONAL

Development and validation of an ultra high performance liquid chromatography-electrospray tandem mass spectrometry method using selective derivatisation, for the quantification of two reactive aldehydes produced by lipid peroxidation, HNE (4-hydroxy-2( E )-nonenal) and HHE (4-hydroxy-2( E )-hexenal) in faecal water

(2018) S. Chevolleau et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Nutrients Composition in Fit Snacks Made from Ostrich, Beef and Chicken Dried Meat

(2018) Żaneta Zdanowska-Sąsiadek et al.   MOLECULES

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

Combined Consumption of Beef-Based Cooked Mince and Sucrose Stimulates Oxidative Stress, Cardiac Hypertrophy, and Colonic Outgrowth of Desulfovibrionaceae in Rats

(2018) Thomas Van Hecke et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Behaviour of non-oxidized and oxidized flaxseed oils, as models of omega-3 rich lipids, during in vitro digestion. Occurrence of epoxidation reactions

(2017) Bárbara Nieva-Echevarría et al.   FOOD RESEARCH INTERNATIONAL

The potential of herbs and spices to reduce lipid oxidation during heating and gastrointestinal digestion of a beef product

(2017) T. Van Hecke et al.   FOOD RESEARCH INTERNATIONAL

Proatherogenic effects of 4-hydroxynonenal

(2017) Anne Nègre-Salvayre et al.   FREE RADICAL BIOLOGY AND MEDICINE

Fish in Vitro Digestion: Influence of Fish Salting on the Extent of Lipolysis, Oxidation, and Other Reactions

(2017) Bárbara Nieva-Echevarría et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Biological Implications of Lipid Oxidation Products

(2017) Samantha A. Vieira et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Effects of dietary beef, pork, chicken and salmon on intestinal carcinogenesis in A/J Min/+ mice

(2017) Christina Steppeler et al.   PLoS One

Dietary protein oxidation: A silent threat to human health?

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

Reducing Compounds Equivocally Influence Oxidation during Digestion of a High-Fat Beef Product, which Promotes Cytotoxicity in Colorectal Carcinoma Cell Lines

(2016) Thomas Van Hecke et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Formation of Malondialdehyde, 4-Hydroxynonenal, and 4-Hydroxyhexenal during in Vitro Digestion of Cooked Beef, Pork, Chicken, and Salmon

(2016) Christina Steppeler et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A Central Role for Heme Iron in Colon Carcinogenesis Associated with Red Meat Intake

(2015) N. M. Bastide et al.   CANCER RESEARCH

Increased oxidative and nitrosative reactions during digestion could contribute to the association between well-done red meat consumption and colorectal cancer

(2015) Thomas Van Hecke et al.   FOOD CHEMISTRY

Dietary polyunsaturated fatty acids and heme iron induce oxidative stress biomarkers and a cancer promoting environment in the colon of rats

(2015) Françoise Guéraud et al.   FREE RADICAL BIOLOGY AND MEDICINE

Lipid Peroxidation in a Stomach Medium Is Affected by Dietary Oils (Olive/Fish) and Antioxidants: The Mediterranean versus Western Diet

(2015) Oren Tirosh et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Determination of α-tocopherol by reversed-phase HPLC in feed and animal-derived foods without saponification

(2015) Erik Claeys et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Carcinogenicity of consumption of red and processed meat

(2015) Véronique Bouvard et al.   LANCET ONCOLOGY

Nitrite Curing of Chicken, Pork, and Beef Inhibits Oxidation but Does Not Affect N-Nitroso Compound (NOC)-Specific DNA Adduct Formation during in Vitro Digestion

(2014) Thomas Van Hecke et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Dietary Carnosine Prevents Early Atherosclerotic Lesion Formation in Apolipoprotein E–Null Mice

(2013) Oleg A. Barski et al.   ARTERIOSCLEROSIS THROMBOSIS AND VASCULAR BIOLOGY

2-Aminoadipic acid is a biomarker for diabetes risk

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

Characterization of Longissimus thoracis, Semitendinosus and Masseter muscles and relationships with technological quality in pigs. 1. Microscopic analysis of muscles

(2013) C.E. Realini et al.   MEAT SCIENCE

Coffee polyphenols protect human plasma from postprandial carbonyl modifications

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

4-Hydroxy Hexenal Derived from Docosahexaenoic Acid Protects Endothelial Cells via Nrf2 Activation

(2013) Atsushi Ishikado et al.   PLoS One

Dietary Iron-Initiated Lipid Oxidation and Its Inhibition by Polyphenols in Gastric Conditions

(2012) Bénédicte Lorrain et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Dietary oxidizedn-3 PUFA induce oxidative stress and inflammation: role of intestinal absorption of 4-HHE and reactivity in intestinal cells

(2012) Manar Awada et al.   JOURNAL OF LIPID RESEARCH

Aldehyde stress and up-regulation of Nrf2-mediated antioxidant systems accompany functional adaptations in cardiac mitochondria from mice fedn−3 polyunsaturated fatty acids

(2011) Ethan J. Anderson et al.   BIOCHEMICAL JOURNAL

Structural and Functional Changes in Human Insulin Induced by the Lipid Peroxidation Byproducts 4-Hydroxy-2-nonenal and 4-Hydroxy-2-hexenal

(2011) Nicolas J. Pillon et al.   CHEMICAL RESEARCH IN TOXICOLOGY

Functional and bioactive properties of collagen and gelatin from alternative sources: A review

(2011) M.C. Gómez-Guillén et al.   FOOD HYDROCOLLOIDS

Protein carbonyls in meat systems: A review

(2011) Mario Estévez   MEAT SCIENCE

Signaling and cytotoxic functions of 4-hydroxyalkenals

(2010) Yael Riahi et al.   AMERICAN JOURNAL OF PHYSIOLOGY-ENDOCRINOLOGY AND METABOLISM

Red and Processed Meat Consumption and Risk of Incident Coronary Heart Disease, Stroke, and Diabetes Mellitus

(2010) Renata Micha et al.   CIRCULATION

Determination of carnosine, anserine, homocarnosine, pentosidine and thiobarbituric acid reactive substances contents in meat from different animal species

(2010) Pier Giorgio Peiretti et al.   FOOD CHEMISTRY

Protein oxidation in emulsified cooked burger patties with added fruit extracts: Influence on colour and texture deterioration during chill storage

(2010) Rui Ganhão et al.   MEAT SCIENCE

The Importance of the Omega-6/Omega-3 Fatty Acid Ratio in Cardiovascular Disease and Other Chronic Diseases

(2008) Artemis P. Simopoulos   EXPERIMENTAL BIOLOGY AND MEDICINE

4-Hydroxynonenal: A membrane lipid oxidation product of medicinal interest

(2007) G. Poli et al.   MEDICINAL RESEARCH REVIEWS