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 explain type and extent of lipid and protein oxidation during gastrointestinal digestion. Red meat only stimulates oxidation when digested with specific fat sources.

Source: Molecular Nutrition and Food Research - September 11, 2019 Category: Food Science Authors: Thomas Van Hecke, Sophie Goethals, Els Vossen, Stefaan De Smet Tags: Research Article Source Type: research