Can Meat and Meat-Products Induce Oxidative Stress?

• Autors principals: Adrián Macho-González (Autor), Alba Garcimartín (Autor), María Elvira López-Oliva (Autor), Sara Bastida (Autor), Juana Benedí (Autor), Gaspar Ros (Autor), Gema Nieto (Autor), Francisco José Sánchez-Muniz (Autor)
• Format: Llibre
• Publicat: MDPI AG, 2020-07-01T00:00:00Z.
• Matèries: article
• Accés en línia: Connect to this object online.

High meat and meat-products consumption has been related to degenerative diseases. In addition to their saturated fatty acids and cholesterol contents, oxidation products generated during their production, storage, digestion, and metabolization have been largely implicated. This review begins by sum...