ReviewAntioxidants (Basel, Switzerland)2020
Plant-Derived Natural Antioxidants in Meat and Meat Products.
Review in Antioxidants (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 68 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
68 citing papers in PubMed.
- Antioxidant premedication reduces mitochondrial and nuclear DNA damage repair in interventional physicians performing X-ray-guided angiography procedures: a pilot clinical intervention study.CVIR endovascular · 2026Article
- Polyphenol-Enriched Black Soldier Fly Larvae (Insects · 2026Article
- Effect of Plant Proteases on Oxidative Stability, Physicochemical and Sensory Properties of Horse Meat from Different Age Groups During Marination.Molecules (Basel, Switzerland) · 2026Article
- Characterization of soy lecithin/tween 80 synergistically stabilized cumin essential oil nanoemulsions and their application in air-dried camel meat processing.Food chemistry: X · 2026Article
- Encapsulation Strategies for Natural Bioactives in Clean-Label Meat Preservation: A Review.Foods (Basel, Switzerland) · 2026Review
- Volatilomics analysis reveals marker compounds for assessing chicken freshness and detecting frozen-thawed Korean native chicken.Poultry science · 2026Article
- Active food packaging based on chitosan-lignin with encapsulated argan oil for meat shelf-life extension.RSC advances · 2026Article
- Identification and Antioxidant Characterization of Caffeic Acid-Cysteine Adduct in Meat Products Supplemented with Dandelion Extract.Foods (Basel, Switzerland) · 2026Article
- Phytochemical Profile and Antioxidant Potential ofAntioxidants (Basel, Switzerland) · 2026Article
- Impact of Cherry Powder as a Natural Antioxidant on Quality, Oxidative Stability and Microbial Activity of Ready-to-Eat Beef Patties.Foods (Basel, Switzerland) · 2026Article
- Impact of naturally derived preservatives in sausage during refrigerated storage.Journal of animal science and technology · 2026Article
- Fraction I of Whey Protein Hydrolysates Improves Lipid Stability and Water Retention in Ground Pork During Freeze-Thaw Cycles.Foods (Basel, Switzerland) · 2025Article
- Herbal synergy enhances growth performance, antioxidant status, immunity, and lymphoid tissue architecture in pigeons.Scientific reports · 2025Article
- The Effect of Rosemary and Oregano Extract Addition on Selected Quality Properties of Pork Pâtés During Cold Storage.Molecules (Basel, Switzerland) · 2025Article
- Effects of Thermal Sterilization Conditions on Flavor and Lipid Oxidation of Sauced Duck Necks.Foods (Basel, Switzerland) · 2025Article
- Effects of Dietary Puffed Jujube Powder on Growth Performance, Apparent Digestibility, and Meat Quality of Hainan Black Goats.Animals : an open access journal from MDPI · 2025Article
- Extension of Poultry Meat Shelf Life UsingFoods (Basel, Switzerland) · 2025Article
- Article
- MOF derived Mn/CeOFood chemistry: X · 2025Article
- Effect of Fruit Powders as Natural Alternatives to Sodium Nitrite on Lipid Oxidation in Clean-Label Salami.Foods (Basel, Switzerland) · 2025Article
8 more citing papers are in PubMed but not listed here.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
Abstract
The global meat industry is constantly evolving due to changes in consumer preferences, concerns and lifestyles, as well as monetary, geographical, political, cultural and religious factors. Part of this evolution is the introduction of synthetic antioxidants to increase meat and meat products' shelf-life, and reduce meat spoilage due to lipid and protein oxidation. The public perception that natural compounds are safer and healthier per se has motivated the meat industry to replace synthetic antioxidants with plant-derived ones in meat systems. Despite several promising results from in vitro and in situ studies, the effectiveness of plant-derived antioxidants against lipid and protein oxidation has not been fully documented. Moreover, the utility, usability, marketability and potential health benefits of natural antioxidants are not yet fully proven. The present review aims to (i) describe the major chemical groups of plant-derived antioxidants and their courses of action; (ii) present the application of spices, herbs and fruits as antioxidants in meat systems; and (iii) discuss the legislative framework, future trends, challenges and limitations that are expected to shape their acceptance and mass exploitation by the meat industry.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.