title: Reformulated meat products protect against ischemia-induced cardiac damage.
abstract: The protective effects of the antioxidants present in food are of great relevance for cardiovascular health. This study evaluates whether the extracts from reformulated meat products with a reduction in fat and/or sodium content exert a cardioprotective effect against ischemia-induced oxidative stress in cardiomyocytes, compared with non-meat foods. Ischemic damage caused loss of cell viability, increased reactive oxygen species and lipid peroxidation and decreased the antioxidant activity. Pretreatment for 24 h with digested or non-digested extracts from reformulated meat products led to protection against ischemia-induced oxidative damage: increased cell viability, reduced oxidative stress and restored the antioxidant activity. Similar results were obtained using extracts from tuna fish, but not with the extracts of green peas, salad or white beans. These results suggest that reformulated meat products have a beneficial impact in protecting cardiac cells against ischemia, and they may represent a source of natural antioxidants with benefits for cardiovascular health.
authors.affiliation: Cardiology Department, University Hospital Virgen de la Arrixaca and Department of Internal Medicine, School of Medicine, University of Murcia, Spain. alax@um.es.
authors.forename: M C
authors.initials: MC
authors.lastname: Asensio-Lopez
authors.affiliation: Cardiology Department, University Hospital Virgen de la Arrixaca and Department of Internal Medicine, School of Medicine, University of Murcia, Spain. alax@um.es.
authors.forename: A
authors.initials: A
authors.lastname: Lax
authors.affiliation: Cardiology Department, University Hospital Virgen de la Arrixaca and Department of Internal Medicine, School of Medicine, University of Murcia, Spain. alax@um.es.
authors.forename: J
authors.initials: J
authors.lastname: Sanchez-Mas
authors.affiliation: R&D Department, ElPozo Alimentación S.A., Alhama de Murcia, Spain.
authors.forename: A
authors.initials: A
authors.lastname: Avellaneda
authors.affiliation: R&D Department, ElPozo Alimentación S.A., Alhama de Murcia, Spain.
authors.forename: J
authors.initials: J
authors.lastname: Planes
authors.affiliation: Cardiology Department, University Hospital Virgen de la Arrixaca and Department of Internal Medicine, School of Medicine, University of Murcia, Spain. alax@um.es.
authors.forename: D A
authors.initials: DA
authors.lastname: Pascual-Figal
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000494:pharmacology*; D002460:Cell Line; D003324:Coronary Artery Disease / Q000517:prevention & control*; D004041:Dietary Fats / Q000032:analysis; D005511:Food Handling; D015227:Lipid Peroxidation / Q000187:drug effects; D008461:Meat Products / Q000032:analysis*; D051379:Mice; D032383:Myocytes, Cardiac / Q000187:drug effects / Q000378:metabolism; D018384:Oxidative Stress / Q000187:drug effects; D020011:Protective Agents / Q000494:pharmacology*; D017382:Reactive Oxygen Species / Q000378:metabolism; D012982:Sodium, Dietary / Q000032:analysis
chemical_list: D000975:Antioxidants; D004041:Dietary Fats; D020011:Protective Agents; D017382:Reactive Oxygen Species; D012982:Sodium, Dietary