The Role of Meat Protein in Generation of Oxidative Stress and
                    Pathophysiology of Metabolic Syndromes

Ahmad, Muhammad Ijaz; Ijaz, Muhammad Umair; Haq, Ijaz ul; Li, Chunbao

doi:10.5851/kosfa.2019.e96

Cited by 14 publications

(9 citation statements)

References 73 publications

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“…Collectively, observations from dietary interventions show that cholesterol and fructose promote oxidative stress in NAFLD pathogenesis. Meat processing of meat also causes protein oxidation, which may be associated with oxidative stress [ 318 ]. In addition, the interactions among different types of lipids may play a role in the induction of oxidative stress during disease development.…”

Section: Oxidative Stress In Nafld: Role Of Nutrientsmentioning

confidence: 99%

Oxidative Stress in NAFLD: Role of Nutrients and Food Contaminants

et al. 2020

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Non-alcoholic fatty liver disease (NAFLD) is often the hepatic expression of metabolic syndrome and its comorbidities that comprise, among others, obesity and insulin-resistance. NAFLD involves a large spectrum of clinical conditions. These range from steatosis, a benign liver disorder characterized by the accumulation of fat in hepatocytes, to non-alcoholic steatohepatitis (NASH), which is characterized by inflammation, hepatocyte damage, and liver fibrosis. NASH can further progress to cirrhosis and hepatocellular carcinoma. The etiology of NAFLD involves both genetic and environmental factors, including an unhealthy lifestyle. Of note, unhealthy eating is clearly associated with NAFLD development and progression to NASH. Both macronutrients (sugars, lipids, proteins) and micronutrients (vitamins, phytoingredients, antioxidants) affect NAFLD pathogenesis. Furthermore, some evidence indicates disruption of metabolic homeostasis by food contaminants, some of which are risk factor candidates in NAFLD. At the molecular level, several models have been proposed for the pathogenesis of NAFLD. Most importantly, oxidative stress and mitochondrial damage have been reported to be causative in NAFLD initiation and progression. The aim of this review is to provide an overview of the contribution of nutrients and food contaminants, especially pesticides, to oxidative stress and how they may influence NAFLD pathogenesis.

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Section: Oxidative Stress In Nafld: Role Of Nutrientsmentioning

confidence: 99%

Oxidative Stress in NAFLD: Role of Nutrients and Food Contaminants

et al. 2020

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“…From the perspective of environmental protection, the superconducting transformer adopts liquid nitrogen for cooling, which replaces the forced oil circulation cooling or air cooling used in the normal conduction transformer, which reduces the noise and avoids the possible fire hazard caused by the transformer and environmental pollution caused by flux leakage. Overall, superconducting transformers have the advantages of small size and light weight, and will become the most ideal energy-saving transformers in this century, with great potential development prospects [5,6].…”

Section: Introductionmentioning

confidence: 99%

Electromagnetic Field Analysis and Optimization Method of High-Temperature Superconducting Transformer under the Influence of Abnormal Voltage

Zhi

Zhang

Yang

2022

Mobile Information Systems

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High-temperature superconducting transformers are an important research topic of superconducting technology in power applications, and electromagnetic field analysis and optimization are the basis for the design and application of high-temperature superconducting transformers. The electromagnetic field analysis of high-temperature superconducting transformers should consider the superconducting properties of the materials, that is, the properties of critical current and magnetic field. This paper aims to study the electromagnetic field analysis and optimization method of high-temperature superconducting transformer under the influence of abnormal voltage. Due to the energy loss of high-temperature superconducting transformers, in order to study the economy and reliability of high-temperature superconducting transformers, in this paper, the core loss, winding AC loss, and coil power consumption of high-temperature superconducting transformers are analyzed under normal operation and short-circuit fault conditions, respectively. The power and stress on the windings are analyzed. In order to take into account the current-carrying capacity, short-circuit loss, and short-circuit electromotive force of superconducting windings in normal operation, a concentrically placed double-cake coil structure is selected in this paper, and according to different optimization objectives, a global optimization method is used to evaluate the structure of the coil. The structural parameters of the high-temperature superconducting transformer are optimized, including the structural parameters of the magnetic conducting ring. It is found that that abnormal voltage will affect the electromagnetic field of high-temperature superconducting transformers, including winding circulating current, leakage magnetic field, and current distribution.

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“…These double bonds react with atmospheric oxygen resulting in the production of free radicals and hydroperoxide [ 14 ]. Such oxidation is followed by protein oxidation, coagulation, polymerization, and protein carbonylation [ 15 ]. All these changes prevent natural proteolysis and protein solubility in food components.…”

Section: Oxidative and Microbial Spoilage Of Food Componentsmentioning

confidence: 99%

Natural Polyphenols for the Preservation of Meat and Dairy Products

et al. 2022

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Food spoilage makes foods undesirable and unacceptable for human use. The preservation of food is essential for human survival, and different techniques were initially used to limit the growth of spoiling microbes, e.g., drying, heating, salting, or fermentation. Water activity, temperature, redox potential, preservatives, and competitive microorganisms are the most important approaches used in the preservation of food products. Preservative agents are generally classified into antimicrobial, antioxidant, and anti-browning agents. On the other hand, artificial preservatives (sorbate, sulfite, or nitrite) may cause serious health hazards such as hypersensitivity, asthma, neurological damage, hyperactivity, and cancer. Thus, consumers prefer natural food preservatives to synthetic ones, as they are considered safer. Polyphenols have potential uses as biopreservatives in the food industry, because their antimicrobial and antioxidant activities can increase the storage life of food products. The antioxidant capacity of polyphenols is mainly due to the inhibition of free radical formation. Moreover, the antimicrobial activity of plants and herbs is mainly attributed to the presence of phenolic compounds. Thus, incorporation of botanical extracts rich in polyphenols in perishable foods can be considered since no pure polyphenolic compounds are authorized as food preservatives. However, individual polyphenols can be screened in this regard. In conclusion, this review highlights the use of phenolic compounds or botanical extracts rich in polyphenols as preservative agents with special reference to meat and dairy products.

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The Role of Meat Protein in Generation of Oxidative Stress and Pathophysiology of Metabolic Syndromes

Cited by 14 publications

References 73 publications

Oxidative Stress in NAFLD: Role of Nutrients and Food Contaminants

Oxidative Stress in NAFLD: Role of Nutrients and Food Contaminants

Electromagnetic Field Analysis and Optimization Method of High-Temperature Superconducting Transformer under the Influence of Abnormal Voltage

Natural Polyphenols for the Preservation of Meat and Dairy Products

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