ReviewAdvances in nutrition (Bethesda, Md.)2021
Functional Meat Products as Oxidative Stress Modulators: A Review.
Review in Advances in nutrition (Bethesda, Md.), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 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.
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Who cites it
16 citing papers in PubMed, 38 citations in OpenAlex.
- Bacterial-Fungal Co-Occurrence in the Porcine Gut Microbiome Is Associated with Distinctive Meat Flavor Profiles in Indigenous Congjiang Xiang Pigs.Veterinary sciences · 2026Article
- Antioxidant Activity and Acute Oral Toxicity of Soursop (Foods (Basel, Switzerland) · 2025Article
- Development of Technology of Restructured Meat Products Using Biotechnological Methods of Transformation of Functional and Technological Properties of Raw Materials.Foods (Basel, Switzerland) · 2025Article
- Boosting nutritional value: the role of iron fortification in meat and meat products.Biometals : an international journal on the role of metal ions in biology, biochemistry, and medicine · 2025Review
- Effect of n-3 Polyunsaturated Fatty Acids Enriched Chicken Meat Consumption in Relation to Oxidative Stress Marker Levels in Young Healthy Individuals: A Randomized Double-Blind Study.Antioxidants (Basel, Switzerland) · 2025Article
- Article
- Spicing Up Meat Preservation:Foods (Basel, Switzerland) · 2024Review
- Silicon as a Functional Meat Ingredient Improves Jejunal and Hepatic Cholesterol Homeostasis in a Late-Stage Type 2 Diabetes Mellitus Rat Model.Foods (Basel, Switzerland) · 2024Article
- Strategies for Healthier Meat Foods: An Overview.Preventive nutrition and food science · 2024Review
- Covalent polyphenols-proteins interactions in food processing: formation mechanisms, quantification methods, bioactive effects, and applications.Frontiers in nutrition · 2024Review
- Properties and physiological effects of dietary fiber-enriched meat products: a review.Frontiers in nutrition · 2023Review
- Effects of whole seaweed consumption on humans: current evidence from randomized-controlled intervention trials, knowledge gaps, and limitations.Frontiers in nutrition · 2023Review
- Could Duodenal Molecular Mechanisms be Involved in the Hypocholesterolemic Effect of Silicon Used as Functional Ingredient in Late-Stage Type 2 Diabetes Mellitus?Molecular nutrition & food research · 2022Article
- Effect of guanidine acetic acid on meat quality, muscle amino acids, and fatty acids in Tibetan pigs.Frontiers in veterinary science · 2022Article
- Whole Alga, Algal Extracts, and Compounds as Ingredients of Functional Foods: Composition and Action Mechanism Relationships in the Prevention and Treatment of Type-2 Diabetes Mellitus.International journal of molecular sciences · 2021Review
- Excessive Unbalanced Meat Consumption in the First Year of Life Increases Asthma Risk in the PASTURE and LUKAS2 Birth Cohorts.Frontiers in immunology · 2021Article
Corrections and comments
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Authors and funding
8 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
High meat consumption has been associated with increased oxidative stress mainly due to the generation of oxidized compounds in the body, such as malondialdehyde, 4-hydroxy-nonenal, oxysterols, or protein carbonyls, which can induce oxidative damage. Meat products are excellent matrices for introducing different bioactive compounds, to obtain functional meat products aimed at minimizing the pro-oxidant effects associated with high meat consumption. Therefore, this review aims to summarize the concept and preparation of healthy and functional meat, which could benefit antioxidant status. Likewise, the key strategies regarding meat production and storage as well as ingredients used (e.g., minerals, polyphenols, fatty acids, walnuts) for developing these functional meats are detailed. Although most effort has been made to reduce the oxidation status of meat, newly emerging approaches also aim to improve the oxidation status of consumers of meat products. Thus, we will delve into the relation between functional meats and their health effects on consumers. In this review, animal trials and intervention studies are discussed, ascertaining the extent of functional meat products' properties (e.g., neutralizing reactive oxygen species formation and increasing the antioxidant response). The effects of functional meat products in the frame of diet-gene interactions are analyzed to 1) discover target subjects that would benefit from their consumption, and 2) understand the molecular mechanisms that ensure precision in the prevention and treatment of diseases, where high oxidative stress takes place. Long-term intervention-controlled studies, testing different types and amounts of functional meat, are also necessary to ascertain their positive impact on degenerative diseases.
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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.