Reactivity of Vitamin e as an Antioxidant in Red Meat and the Stomach Medium

Boris Rabkin, Oren Tirosh, Joseph Kanner*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

3 Scopus citations

Abstract

The stomach is a bioreactor and an important intersection of biochemical reactions that affect human health. Lipid peroxidation of meat in the stomach medium generates malondialdehyde (MDA), which is absorbed from the gut into human plasma and modifies low-density lipoprotein (LDL) to MDA-LDL. We found in the stomach medium (pH 3.0) a high antioxidant activity of vitamin E against meat lipid peroxidation, almost 35-fold higher than at pH 6.3. In the stomach medium, the antioxidant activity of vitamin E on meat lipid peroxidation was 20-fold higher than that of catechin. Vitamin E, at pH 3.0, acts synergistically with metmyoglobin (MbFe+3), as a peroxidase/antioxidant couple. The synergistic effect of MbFe+3/vitamin E was almost 150-fold higher than the antioxidant effect achieved by MbFe+3/catechin. The meat antioxidant activity was maintained continuously by addition of a low concentration of vitamin E, catechin, and vitamin C, preventing the propagation of lipid oxidation, reactive aldehyde generation, and the loss of vitamin E.

Original languageAmerican English
Pages (from-to)12172-12179
Number of pages8
JournalJournal of Agricultural and Food Chemistry
Volume70
Issue number38
DOIs
StatePublished - 28 Sep 2022

Bibliographical note

Publisher Copyright:
© 2022 American Chemical Society.

Keywords

  • antioxidants
  • lipid peroxidation
  • oxidative stress
  • red meat
  • stomach medium
  • vitamin E

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