Reactivity of Vitamin E as an Antioxidant in Red Meat and the Stomach Medium
Rabkin B, Tirosh O, Kanner J
Journal of agricultural and food chemistry · 6 citations
Review labels
Neutral facts our review recorded about how this study was done. They describe method, never whether we like the result.
How it was studied
- Design
- In vitro/mechanistic study (classified by our AI screen)
- Studied in
- Cells or lab samples
- Main outcome
- No health outcome
Who paid for it
- Funding
- Funding not disclosed
Publication
- Published
- 2022-09-19 · J Agric Food Chem · vol. 70 · issue 38 · pp. 12172–12179
- Publisher
- American Chemical Society
- Cited
- 10 citations · more than 72% of similar papers · 1.0× the field average
- References
- 63 works
- Access
- Paywalled
- Research areas
- Vitamin C and Antioxidants Research · Antioxidant Activity and Oxidative Stress · Meat and Animal Product Quality
- Keywords
- Antioxidant, Lipid peroxidation, Chemistry, Vitamin E, Food science, Biochemistry, Malondialdehyde, Catechin, Vitamin, Low-density lipoprotein, Stomach, Vitamin C, Metmyoglobin, Cholesterol, Polyphenol
- MeSH
- stomach, humans, malondialdehyde, ascorbic acid, catechin, vitamin e, peroxidases, lipoproteins, ldl, metmyoglobin, antioxidants, oxidation-reduction, lipid peroxidation, red meat
3 authors
From IL
- Boris RabkinAgricultural Research Organization
- Oren TiroshHebrew University of Jerusalem
- Joseph Kanner · correspondingHebrew University of Jerusalem; Agricultural Research Organization
Abstract
The stomach is a bioreactor and an important intersection of biochemical reactions that affect human health. Lipid peroxidation of meat in the stomach medium generates malondialdehyde (MDA), which is absorbed from the gut into human plasma and modifies low-density lipoprotein (LDL) to MDA-LDL. We found in the stomach medium (pH 3.0) a high antioxidant activity of vitamin E against meat lipid peroxidation, almost 35-fold higher than at pH 6.3. In the stomach medium, the antioxidant activity of vitamin E on meat lipid peroxidation was 20-fold higher than that of catechin. Vitamin E, at pH 3.0, acts synergistically with metmyoglobin (MbFe+3), as a peroxidase/antioxidant couple. The synergistic effect of MbFe+3/vitamin E was almost 150-fold higher than the antioxidant effect achieved by MbFe+3/catechin. The meat antioxidant activity was maintained continuously by addition of a low concentration of vitamin E, catechin, and vitamin C, preventing the propagation of lipid oxidation, reactive aldehyde generation, and the loss of vitamin E.
Abstract via Europe PMC. Copyright remains with the authors or publisher.
Community trust
Loading…
How much do you trust this study's findings?
Comments
Sign in to rate, comment on or flag this study.Sign inSomething wrong here?
Flag this study if its information, labels or funding look wrong. An editor reviews every flag.
Sign in to rate, comment on or flag this study.Sign inEducational information about published research. Not medical advice, and not a recommendation to start or stop anything.