Several meat-related compounds may each contribute to colorectal neoplasia.
Oven-broiling generally results in the formation of little or no meat-cooking compounds (Kazerouni et al, 2001; Sinha, 2002), and in our population was associated with lower risk of RCC in AAs, as well as inversely correlated with barbecued meat intake.
One involves the different strategies used to improve (increase or reduce) the presence of bioactive (healthy and unhealthy) compounds in meat and meat products in order to develop potential meat-based functional foods; these strategies are basically concerned with animal production practices, meat processing and storage, distribution and consumption conditions.
In some cases, meat contains carcinogenic compounds formed during processing or cooking.
The influence of Moringa oleifera (MO) leaf extract as a dietary supplement on the growth performance and antioxidant parameters was evaluated on broiler meat and the compounds responsible for the corresponding antioxidant activity were identified.
This article provides potential benefits of representative meat-based bioactive compounds on human health and an overview of meat-based functional products.
Its absorption is further facilitated by organic compounds present in meat called meat factors (Skikne and Baynes, 1994).
When microbes digest compounds in meat called carnitine and lecithin, the liver uses the byproduct to make an artery-hardener that may be even more of a culprit in heart disease than cholesterol: trimethylamine N-oxide (TMAO).
21 O6-Methyl-guanine-DNA methyltransferase (MGTM) repairs DNA damage caused by alkylating agents including N-nitroso compounds from meat.
In this comprehensive investigation of meat and meat-related compounds in relation to incident distal colorectal adenoma, we observed borderline positive associations for red meat, processed meat, grilled meat, well or very well-done meat, PhIP, haeme iron from meat, as well as nitrate and nitrite from processed meat.
