Effect of pork carnosine level on lipid and protein oxidation markers during <scp> <i>in vitro</i> </scp> co‐digestion in a Mediterranean meal model
Overall, this study confirmed the beneficial properties of carnosine, as a meat constituent, in a healthy meal. © 2026 His Majesty the King in Right of Canada and The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. Reproduced with the permission of the Minister of Agriculture and Agri-Food.
Authors
- Marie‐France Palin (ORCID: https://orcid.org/0000-0002-3722-7941)
- C. Gariépy (ORCID: https://orcid.org/0000-0001-7205-9122)
- Fleur Gagnon
- Simon Cliché (ORCID: https://orcid.org/0000-0003-0799-133X)
- T.M. Ngapo
- Yi Yao Li
- Varoujan Yaylayan
Institutions
- Agriculture and Agri-Food Canada (CA)
- Cegep de Saint Hyacinthe (CA)
- McGill University (CA)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2026-02-12
- DOI
- https://doi.org/10.1002/jsfa.70496
- Primary Topic
- Biochemical effects in animals
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- Government of Canada
- Agriculture and Agri-Food Canada