Identification and Antioxidant Characterization of Caffeic Acid-Cysteine Adduct in Meat Products Supplemented with Dandelion Extract.

Xiaohan Li, Fengtao Xiang, Shaobing Ye, Yinhong Chen, Hao Sun, Changbo Tang

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it

0cells of the map it votes in

0citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

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.

2 · The registry

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.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

6 authors.

Xiaohan LiState Key Laboratory of Meat Quality Control and Cultured Meat Development, Key Laboratory of Meat Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.

Fengtao XiangState Key Laboratory of Meat Quality Control and Cultured Meat Development, Key Laboratory of Meat Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.

Shaobing YeState Key Laboratory of Meat Quality Control and Cultured Meat Development, Key Laboratory of Meat Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.

Yinhong ChenCollege of Sciences, Nanjing Agricultural University, Nanjing 210095, China.

Hao SunCollege of Sciences, Nanjing Agricultural University, Nanjing 210095, China.ORCID 0000-0001-8464-6025

Changbo TangState Key Laboratory of Meat Quality Control and Cultured Meat Development, Key Laboratory of Meat Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.

Funding

International Science & Technology Cooperation Program of Hainan Province GHYF2024015National Natural Science Foundation of China 32272345

6 · The paper itself

Abstract

Caffeic acid (CA), a catechol-containing phenolic acid, is readily oxidized to its quinone form during food processing and can form covalent adducts with amino acid residues in proteins. This study aimed to detect the presence of caffeic acid-cysteine adduct (CA-Cys) in meat products supplemented with dandelion extract, and further investigate its antioxidant properties and intestinal absorption characteristics. Compared with CA, CA-Cys exhibited stronger ABTS radical scavenging activity, greater ferric-ion reducing capability, and lower cytotoxicity in cultured cells. In the oxidative stress model induced by hydrogen peroxide (H

Indexed as

antioxidant activitycaffeic acid–cysteine adductdandelion extractintestinal absorptionmeat products

Identifiers

PMID42195976

DOI10.3390/foods15101770

PMCPMC13205189

What OpenQuestion holds

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LicenceCC BY

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Registered trials

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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.