Regulation of Inflammatory Response and the Production of Reactive Oxygen Species by a Functional Cooked Ham Reformulated with Natural Antioxidants in a Macrophage Immunity Model
Nowadays, more consumers demand healthier products. A way to offer such products is to functionalize them using health-promoting bioactive compounds. Meat and meat products are high in essential nutrients; however, their excessive consumption implies a high intake of other substances that, at levels...
Main Authors: | , , |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2019-08-01
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Series: | Antioxidants |
Subjects: | |
Online Access: | https://www.mdpi.com/2076-3921/8/8/286 |