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New Antioxidants Found in Beef, Chicken, and Pork

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Antioxidants are important compounds that protect the body’s cells from oxidative damage. They are naturally present in many foods, including beef, chicken, and pork. These meats not only provide a significant amount of protein but also contain various antioxidants that offer health benefits. In recent years, there has been growing interest in the potential health benefits of antioxidants in animal-based products, particularly in beef, chicken, and pork.

Imidazole dipeptides (IDPs), which are abundant in meat and fish, are substances produced in the bodies of various animals, including humans, and have been reported to be effective in relieving fatigue and preventing dementia. However, the physiological mechanism by which IDPs exhibit these activities had not been determined previously.

A research team, led by Professor Hideshi Ihara from Osaka Metropolitan University Graduate School of Science, was the first to discover 2-oxo-imidazole-containing dipeptides (2-oxo-IDPs), which has one more oxygen atom than normal IDPs, and found that they are the most common variety of IDPs derivatives in the body. The researchers also found that they have remarkably high antioxidant activity.

The researchers have developed a method for accurately detecting five types of IDPs (intrinsically disordered proteins) and their novel oxidized derivatives, called 2-oxo-IDPs. The study involved using a technique called HPLC-ESI-MS/MS, which is a highly sensitive method for identifying small amounts of compounds. The researchers used a stable isotope dilution method, which allowed them to use stable isotope-labelled IDP and 2-oxo-IDP standards to accurately measure the amounts of these compounds in the meat samples.

The researchers were able to detect both IDPs and 2-oxo-IDPs in the meat of several different types of vertebrates. They found that the amounts of 2-oxo-IDPs were generally much lower than the amounts of IDPs in the meats. This is important because 2-oxo-IDPs are highly functional in small amounts, so understanding their presence in meats can provide insights into their potential biological significance.

In addition to detecting these compounds in meats, the researchers were also able to demonstrate that 2-oxo-balenine is naturally produced in meats. This is a significant finding, as it provides new information about the metabolism of these compounds in animals.

Overall, this highly sensitive detection method enables researchers to identify trace levels of 2-oxo-IDPs in biological samples, which can help them better understand the potential health benefits and biological functions of these compounds. Their findings were published in the journal Antioxidants.

“We hope that this research method, which enables advanced analysis of 2-oxo-IDPs, will be applied not only to basic biology but also to medicine, agriculture, and pharmacy, where it will help improve peoples’ health and prevent diseases,” explained Professor Ihara.

A balanced diet is essential for maintaining good health, and meat can be an important part of this diet. Beef, chicken, and pork are three commonly consumed types of meat that offer a range of nutritional benefits. They are all excellent sources of protein, which is necessary for building and repairing tissues in the body. They also contain important vitamins and minerals, such as iron and zinc, that play vital roles in many bodily functions.

As researches have shown, it is important to consume these meats in moderation and to prepare them in a healthy way, such as by grilling or baking, rather than frying or cooking in unhealthy oils.

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