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

Food Chemistry

Volumn 212, Issue , 2016, Pages 590-595

  Simonetti, Amalia ^a   Gambacorta, Emilio ^a   Perna, Annamaria ^a  

^a UNIVERSITY OF BASILICATA   (Italy)

Author keywords

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

Indexed keywords

BIOACTIVITY; COOKING; MEATS; PROTEINS;

ACE-INHIBITORY ACTIVITY; COOKED MEAT; PIG MEATS; PROTEIN DIGESTION; THIOLS CONTENT;

MAMMALS;

ANTIHYPERTENSIVE AGENT; ANTIOXIDANT; CALPAIN; CATHEPSIN; DIPEPTIDYL CARBOXYPEPTIDASE; NUTRACEUTICAL; THIOL;

AMINO ACID SEQUENCE; ANIMAL TISSUE; ANTIHYPERTENSIVE ACTIVITY; ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL COMPOSITION; CONTROLLED STUDY; DIGESTION; ENZYME INHIBITION; FOOD QUALITY; FUNCTIONAL FOOD; HEAT TREATMENT; IN VITRO STUDY; LONGISSIMUS MUSCLE; MEAT; NONHUMAN; PIG; PIG MEAT; RAW MEAT; RIGOR MORTIS; ANALYSIS; ANIMAL; CHEMISTRY; COMPARATIVE STUDY; COOKING; HUMAN; HYBRIDIZATION; ITALY; PHYSIOLOGY; PROCEDURES; RANDOMIZATION;

ANIMALS; ANTIHYPERTENSIVE AGENTS; ANTIOXIDANTS; COOKING; DIGESTION; FUNCTIONAL FOOD; HUMANS; HYBRIDIZATION, GENETIC; ITALY; MEAT; RANDOM ALLOCATION; SUS SCROFA; SWINE;

EID: 84975068527     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.06.029     Document Type: Article

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