Rumpunen, Kimmo
- Department of Plant Breeding, Swedish University of Agricultural Sciences
Abstract
Epidemiological studies have found that there is a correlation between red and processed meat consumption and an increased risk of colorectal cancer. There are numerous existing hypotheses on what underlying mechanisms are causative to this correlation, but the results remain unclear. A common hypothesis is that lipid oxidation, which occurs in endogenous lipids and phospholipids in consumed food, are catalyzed by the heme iron in meat. In this study, five pre-selected plant antioxidant preparations (sea buckthorn leaves and sprouts, summer savory leaves, olive polyphenols, onion skin and lyophilized black currant leaves) were added to a meatball type prone to oxidize (pork meat, 20 % fat, 2% salt, deep-fried and after 2 weeks of storage). Pro-inflammatory markers, neutrophil infiltration and microbiota composition were studied after four months in a chronic inflammation model in C57BL6/J female mice. We found that the bacterial diversity index was affected, as well as initial immunological reactions.
Keywords
Processed meat; Plant phenols; Inflammation; Microbiota; Immune response
Published in
Biomedicine & Pharmacotherapy
2021, volume: 135, article number: 111133
Publisher: ELSEVIER FRANCE-EDITIONS SCIENTIFIQUES MEDICALES ELSEVIER
SLU Authors
Uhlig, Elisabeth
- Lund University
Global goals (SDG)
SDG3 Good health and well-being
UKÄ Subject classification
Nutrition and Dietetics
Publication identifier
- DOI: https://doi.org/10.1016/j.biopha.2020.111133
Permanent link to this page (URI)
https://res.slu.se/id/publ/111502