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International Journal of Food Sciences and Nutrition Volume 71, 2020 - Issue 4
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In vitro and animal studies

Mediterranean diet vegetable foods protect meat lipids from oxidation during in vitro gastro-intestinal digestion

Serena MartiniDepartment of Life Sciences, University of Modena and Reggio Emilia, Reggio Emilia, ItalyView further author information
,
Angela ConteDepartment of Life Sciences, University of Modena and Reggio Emilia, Reggio Emilia, ItalyView further author information
,
Silvia BottazziDepartment of Life Sciences, University of Modena and Reggio Emilia, Reggio Emilia, ItalyView further author information
&
Davide TagliazucchiDepartment of Life Sciences, University of Modena and Reggio Emilia, Reggio Emilia, ItalyCorrespondence[email protected]
View further author information
Pages 424-439 | Received 30 Jul 2019, Accepted 04 Oct 2019, Published online: 14 Oct 2019

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Valentina Stacchiotti, Serge Rezzi, Manfred Eggersdorfer & Francesco Galli. (2021) Metabolic and functional interplay between gut microbiota and fat-soluble vitamins. Critical Reviews in Food Science and Nutrition 61:19, pages 3211-3232.
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Daniela Martini & Maira Bes-Restrollo. (2020) Is Mediterranean diet still a common dietary pattern in the Mediterranean area?. International Journal of Food Sciences and Nutrition 71:4, pages 395-396.
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Articles from other publishers (11)

Jinxin Li, Hao Zhang, Xijuan Yang, Ling Zhu, Gangcheng Wu, Xiguang Qi, Hui Zhang, Yongjin Wang & Xiaoyu Chen. (2023) Effect of fiber‐bound polyphenols from highland barley on lipid oxidation products of cooked pork during in vitro gastrointestinal digestion . Journal of the Science of Food and Agriculture 103:10, pages 5070-5076.
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Jinxin Li, Hao Zhang, Xijuan Yang, Ling Zhu, Gangcheng Wu & Hui Zhang. (2023) The fiber-bound polyphenols from highland barley with inhibitory effects against carbonyls during in vitro digestion of cookies and French fries. Food Bioscience 53, pages 102685.
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Farhad Vahid, Lisi Wagener, Bernadette Leners & Torsten Bohn. (2023) Pro- and Antioxidant Effect of Food Items and Matrices during Simulated In Vitro Digestion. Foods 12:8, pages 1719.
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Ayşe Semra Aksoy, Muhammet Arici & Mustafa Yaman. (2022) The effect of hardaliye on reducing the formation of malondialdehyde during in vitro gastrointestinal digestion of meat products. Food Bioscience 47, pages 101747.
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Oluwasesan M. Bello, Abiodun B. Ogbesejana, Abdulrahman Balkisu, Martin Osibemhe, Bashir Musa & Stephen O. Oguntoye. (2022) Polyphenolic Fractions from Three Millet Types (Fonio, Finger millet, and Pearl millet): their Characterization and Biological Importance. Clinical Complementary Medicine and Pharmacology 2:1, pages 100020.
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Ezgi Doğan Cömert & Vural Gökmen. (2022) Effect of food combinations and their co-digestion on total antioxidant capacity under simulated gastrointestinal conditions. Current Research in Food Science 5, pages 414-422.
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Serena Martini, Alice Cattivelli, Angela Conte & Davide Tagliazucchi. (2021) Black, green, and pink pepper affect differently lipid oxidation during cooking and in vitro digestion of meat. Food Chemistry 350, pages 129246.
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Pranav Chauhan, Rajiv Ranjan Kumar, Sanjod Kumar Mendiratta, Suman Talukder, Mukesh Gangwar, Deepali T. Sakunde & Somesh Kumar Meshram. (2021) In-vitro functional efficacy of extracts from Phyllanthus emblica, Eucalyptus globulus, Tinospora cordifolia as pancreatic lipase inhibitor and source of anti-oxidant in goat meat nuggets. Food Chemistry 348, pages 129087.
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Alice Cattivelli, Angela Conte, Serena Martini & Davide Tagliazucchi. (2021) Influence of Cooking Methods on Onion Phenolic Compounds Bioaccessibility. Foods 10:5, pages 1023.
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Fred Kwame Ofosu, Fazle Elahi, Eric Banan-Mwine Daliri, Akanksha Tyagi, Xiu Qin Chen, Ramachandran Chelliah, Joong-Hark Kim, Sang-Ik Han & Deog-Hwan Oh. (2021) UHPLC-ESI-QTOF-MS/MS characterization, antioxidant and antidiabetic properties of sorghum grains. Food Chemistry 337, pages 127788.
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Fred Kwame Ofosu, Fazle Elahi, Eric Banan-Mwine Daliri, Ramachandran Chelliah, Hun Ju Ham, Joong-Hark Kim, Sang-Ik Han, Jang Hyun Hur & Deog-Hwan Oh. (2020) Phenolic Profile, Antioxidant, and Antidiabetic Potential Exerted by Millet Grain Varieties. Antioxidants 9:3, pages 254.
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