Volume 8, Number 2, June 2018
|Number of page(s)||6|
|Published online||28 May 2018|
Content of nitric oxide and glycative compounds in cured meat products-Negative impact upon health
Department of Food Nutrition and Health Biotechnology, Asia University, Taichung 413, Taiwan
b Department of Medical Research, China Medical University Hospital, China Medical University, Taichung 404, Taiwan
Corresponding author. Department of Food Nutrition and Health Biotechnology, Asia University, Taichung 413, Taiwan. E-mail address: email@example.com
Accepted: 14 February 2018
The content of nitric oxide (NO), 3-nitrotyrosine, advanced glycation endproducts (AGEs) and trans fatty acids (TFAs) in 16 kinds of cured meat products was examined. Results showed that NO and 3-nitrotyrosine levels were in the range of non-detectable to 4.6 μM/mg protein, and non-detectable to 0.49 nmol/mg protein, respectively. Carboxymethyllysine could be detected in 13 kinds of cured meat products; its content was in the range of 48-306 μg/100 g meat. Pentosidine was found in 14 kinds of meat products, in the range of 109-631 μg/100 g meat. Furosine was presented in all test meat samples, in the range of 156-676 μg/100 g meat. Palmitelaidic acid was found in 3 kinds of meat product, and the content was in the range of 0.59-0.71%. Vaccenic acid was presented in 9 kinds of meat products; its content was in the range of 0.89-1.47%. Elaidic acid was detected in 5 kinds of meat products, and the content was in the range of 0.67-1.21%. Because NO, 3-nitrotyrosine and AGEs might have adverse impact upon health, people with certain healthy conditions should carefully consider the frequency and amount of consumption for these cured meat products.
Key words: Cured meat / Nitric oxide / 3-Nitrotyrosine / Pentosidine / Carboxymethyllysine
© Author(s) 2018. This article is published with open access by China Medical University
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