Mediterranean diet vegetable foods protect meat lipids from oxidation during in vitro gastro-intestinal digestion

Meat lipids oxidation during digestion gives rise to a post-prandial oxidative stress condition, which negatively affects human health. Mediterranean Diet vegetables contain high amount of phenolic compounds, which potentially may reduce the oxidative phenomena during digestion. In vitro co-digestion of turkey meat with a typical Mediterranean Diet salad containing tomato, onion, black olives, extra-virgin olive oil (EVOO) and basil, dose-dependently reduced lipid peroxidation. Onion and EVOO were more effective in limiting oxidation than the other foods, resulting in negligible concentrations of lipid hydroperoxides after digestion. Specific phenolic classes dominated the phenolic profile of the different foods, such as flavonols and anthocyanins in onion, phenolic acids in tomato and basil, and tyrosol-derivatives in black olives and EVOO. The correlation between lipid peroxidation inhibition, phenolic constituents and antioxidant properties was evaluated by principal component analysis (PCA). Flavonols and anthocyanin were the major contributors to the bioactive response of vegetable foods.肉类脂质在消化过程中发生氧化，会引发餐后氧化应激状态，进而对人体健康产生负面影响。地中海饮食搭配的蔬菜富含酚类物质，这类物质有望缓解消化过程中的氧化反应。将火鸡肉与包含番茄、洋葱、黑橄榄、特级初榨橄榄油（extra-virgin olive oil, EVOO）及罗勒的典型地中海沙拉进行体外共消化实验，结果显示脂质过氧化反应呈剂量依赖性降低。其中洋葱与特级初榨橄榄油在抑制氧化方面的效果优于其余食材，经消化后脂质氢过氧化物的浓度可降至可忽略的水平。不同食材的酚类组成各具特征：洋葱的酚类组分以黄酮醇与花青素为主，番茄和罗勒的酚类主要为酚酸类，黑橄榄与特级初榨橄榄油则以酪醇衍生物为主要成分。本研究通过主成分分析（principal component analysis, PCA）评估了脂质过氧化抑制效果、酚类成分与抗氧化活性之间的相关性，结果表明黄酮醇与花青素是蔬菜食材产生生物活性响应的核心贡献因子。