Antioxidative and antihypertensive activities of pig meat before and after cooking and in vitro gastrointestinal digestion: Comparison between Italian autochthonous pig Suino Nero Lucano and a modern crossbred pig.

Simonetti, Amalia; Gambacorta, Emilio; Perna, Annamaria

Simonetti, Amalia; Gambacorta, Emilio; Perna, Annamaria.

Affiliation

Simonetti A; School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Potenza, Viale dell'Ateneo Lucano 10 - 85100, Italy. Electronic address: amalia.simonetti@unibas.it.
Gambacorta E; School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Potenza, Viale dell'Ateneo Lucano 10 - 85100, Italy.
Perna A; School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Potenza, Viale dell'Ateneo Lucano 10 - 85100, Italy.

Food Chem ; 212: 590-5, 2016 Dec 01.

Article in En | MEDLINE | ID: mdl-27374572

Subject(s)

Antihypertensive Agents/analysis; Antioxidants/analysis; Cooking/methods; Digestion; Hybridization, Genetic; Meat/analysis; Animals; Antihypertensive Agents/pharmacology; Antioxidants/chemistry; Digestion/physiology; Functional Food/analysis; Humans; Hybridization, Genetic/physiology; Italy; Random Allocation; Sus scrofa; Swine

Key words

ACE inhibitory activity; Cooked meat; Pig meat; Protein digestion; Thiols content

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Cooking / Digestion / Hybridization, Genetic / Meat / Antihypertensive Agents / Antioxidants Type of study: Clinical_trials Limits: Animals / Humans Country/Region as subject: Europa Language: En Journal: Food Chem Year: 2016 Document type: Article

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