Effects of beverages and salads on lipid oxidation and glycation during in vitro meat digestion

Effects of beverages and salads on lipid oxidation and glycation during in vitro meat digestion

Abstract This study investigates the impact of various beverages and salads on lipid oxidation and the formation of malondialdehyde (MDA), glyoxal (GO), and methylglyoxal (MGO) during in vitro gastrointestinal digestion of beef and chicken. Meat samples were digested alongside beverages (grape juice...

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Bibliographic Details
Main Authors: Güleren Sabuncular, Gamze Akbulut, Mustafa Yaman
Format: Article
Language:English
Published: Nature Portfolio 2025-05-01
Series:Scientific Reports
Subjects:
Glyoxal
In vitro gastrointestinal digestion
Lipid oxidation
Malondialdehyde
Methylglyoxal
Online Access:https://doi.org/10.1038/s41598-025-98977-y
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https://doi.org/10.1038/s41598-025-98977-y

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