Rumpunen, Kimmo
- Institutionen för växtförädling, Sveriges lantbruksuniversitet
Sammanfattning
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.
Nyckelord
Processed meat; Plant phenols; Inflammation; Microbiota; Immune response
Publicerad i
Biomedicine & Pharmacotherapy
2021, volym: 135, artikelnummer: 111133
Utgivare: ELSEVIER FRANCE-EDITIONS SCIENTIFIQUES MEDICALES ELSEVIER
SLU författare
Uhlig, Elisabeth
- Lunds Universitet
Globala målen (SDG)
SDG3 God hälsa och välbefinnande
UKÄ forskningsämne
Näringslära och dietkunskap
Publikationens identifierare
- DOI: https://doi.org/10.1016/j.biopha.2020.111133
Permanent länk till denna sida (URI)
https://res.slu.se/id/publ/111502