Long Chain n ‐3 PUFA Content and n‐6/n‐3 PUFA Ratio in Mammal, Poultry and Fish Muscles Largely Explain Differential Protein and Lipid Oxidation Profiles Following in vitro Gastrointestinal Digestion

ConclusionsMuscular fatty acid profiles largely explained type and extent of lipid and protein oxidation during gastrointestinal digestion. Red meat only stimulated oxidation when digested with specific fat sources.This article is protected by copyright. All rights reserved

Source: Molecular Nutrition and Food Research - September 3, 2019 Category: Food Science Authors: Thomas Van Hecke, Sophie Goethals, Els Vossen, Stefaan De Smet Tags: Research Article Source Type: research