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
Open Access This article is distributed under terms of the Creative Commons Attribution License which permits any use, distribution, and reproduction in any medium, provided original author(s) and source are credited.