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International Journal of Food Sciences and Nutrition Volume 66, 2015 - Issue 2
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In vitro and Animal Studies

Effect of carnosic acid, quercetin and α-tocopherol on lipid and protein oxidation in an in vitro simulated gastric digestion model

Katleen RaesDepartment of Industrial Biological Sciences, Faculty of Bioscience Engineering, Laboratory for Food Microbiology and Biotechnology, Ghent University – Campus Kortrijk, Kortrijk, Belgium, ;Department of Industrial Engineering and Technology, Research Group EnBiChem, University College West-Flanders, Kortrijk, Belgium, and Correspondence[email protected]
,
Evelyne H.A. DoolaegeDepartment of Animal Production, Faculty of Bioscience Engineering, Laboratory of Animal Nutrition and Animal Product Quality, Ghent University, Melle, Belgium
,
Steven DemanDepartment of Industrial Engineering and Technology, Research Group EnBiChem, University College West-Flanders, Kortrijk, Belgium, and
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Els VossenDepartment of Animal Production, Faculty of Bioscience Engineering, Laboratory of Animal Nutrition and Animal Product Quality, Ghent University, Melle, Belgium
&
Stefaan De SmetDepartment of Animal Production, Faculty of Bioscience Engineering, Laboratory of Animal Nutrition and Animal Product Quality, Ghent University, Melle, Belgium
Pages 216-221 | Received 23 May 2014, Accepted 20 Aug 2014, Published online: 12 Jan 2015

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Bárbara Nieva-Echevarría, Encarnación Goicoechea & María D. Guillén. (2020) Food lipid oxidation under gastrointestinal digestion conditions: A review. Critical Reviews in Food Science and Nutrition 60:3, pages 461-478.
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M. Estévez & C. Luna. (2017) Dietary protein oxidation: A silent threat to human health?. Critical Reviews in Food Science and Nutrition 57:17, pages 3781-3793.
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Articles from other publishers (14)

Deniz Günal-Köroğlu, Jose Manuel Lorenzo & Esra Capanoglu. (2023) Plant-Based Protein-Phenolic Interactions: Effect on different matrices and in vitro gastrointestinal digestion. Food Research International 173, pages 113269.
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Mohammadali Torbati, Solmaz Abedinzadeh, Sima Khezri, Fataneh Hashempour-Baltork & Sodeif Azadmard-Damirchi. (2023) A Review of Lipid and Protein Oxidation During Digestion. Current Nutrition & Food Science 19:5, pages 549-563.
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Deniz Günal-Köroğlu, Semra Turan & Esra Capanoglu. (2023) Protein–phenolic interactions in lentil and wheat crackers with onion skin phenolics: effects of processing and in vitro gastrointestinal digestion . Food & Function 14:8, pages 3538-3551.
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Ying Xu, Yiwen Guo, Ruru Liu, Ruijie Liu & Ming Chang. (2022) In vitro digestion of binary mixture of α-tocopherol and γ-oryzanol in oil-in-water emulsion: Changes in stability and antioxidant potential. Food Research International 159, pages 111606.
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M. Białek, M. Karpińska & M. Czauderna. (2022) Enrichment of lamb rations with carnosic acid and seleno-compounds affects the content of selected lipids and tocopherols in the pancreas. Journal of Animal and Feed Sciences 31:2, pages 161-174.
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Toiba Majeed & Naseer Ahmad Bhat. 2022. Plant Extracts: Applications in the Food Industry. Plant Extracts: Applications in the Food Industry 269 294 .
Sotirios Kiokias & Vassiliki Oreopoulou. (2021) A Review of the Health Protective Effects of Phenolic Acids against a Range of Severe Pathologic Conditions (Including Coronavirus-Based Infections). Molecules 26:17, pages 5405.
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M. Madalena C. Sobral, Susana Casal, Miguel A. Faria, Sara C. Cunha & Isabel M.P. L.V. O. Ferreira. (2020) Influence of culinary practices on protein and lipid oxidation of chicken meat burgers during cooking and in vitro gastrointestinal digestion. Food and Chemical Toxicology 141, pages 111401.
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Sotirios Kiokias, Charalampos Proestos & Vassiliki Oreopoulou. (2020) Phenolic Acids of Plant Origin—A Review on Their Antioxidant Activity In Vitro (O/W Emulsion Systems) Along with Their in Vivo Health Biochemical Properties. Foods 9:4, pages 534.
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Jon Alberdi-Cedeño, María L. Ibargoitia & María D. Guillén. (2020) Effect of the Enrichment of Corn Oil With alpha- or gamma-Tocopherol on Its In Vitro Digestion Studied by 1H NMR and SPME-GC/MS; Formation of Hydroperoxy-, Hydroxy-, Keto-Dienes and Keto-E-epoxy-E-Monoenes in the More alpha-Tocopherol Enriched Samples. Antioxidants 9:3, pages 246.
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Sophie Goethals, Els Vossen, Joris Michiels, Lynn Vanhaecke, John Van Camp, Thomas Van Hecke & Stefaan De Smet. (2019) Impact of Red versus White Meat Consumption in a Prudent or Western Dietary Pattern on the Oxidative Status in a Pig Model. Journal of Agricultural and Food Chemistry 67:19, pages 5661-5671.
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Liangtao Lv, Hong Lin, Zhenxing Li, Ishfaq Ahmed & Guanzhi Chen. (2017) Determining the effect of malondialdehyde on the IgE-binding capacity of shrimp tropomyosin upon in vitro digestion . Journal of the Science of Food and Agriculture 97:13, pages 4588-4594.
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Walter Chingwaru, Jerneja Vidmar, Petrina T. Kapewangolo, Ofentse Mazimba & Jose Jackson. (2015) Therapeutic and Prophylactic Potential of Morama ( Tylosema esculentum ): A Review . Phytotherapy Research 29:10, pages 1423-1438.
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Mi-Young Park & Mi-Kyung Sung. (2015) Carnosic Acid Inhibits Lipid Accumulation in 3T3-L1 Adipocytes Through Attenuation of Fatty Acid Desaturation. Journal of Cancer Prevention 20:1, pages 41-49.
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