Oxyradicals, inflammation and drugs acting on oxyradical production

Lipid Peroxidation in Muscle Foods: Impact on Quality, Safety and Human Health

The issue of lipid changes in muscle foods under the action of atmospheric oxygen has captured the attention of researchers for over a century. Lipid oxidative processes initiate during the slaughtering of animals and persist throughout subsequent technological processing and storage of the finished product. The oxidation of lipids in muscle foods is a phenomenon extensively deliberated in the scientific community, acknowledged as one of the pivotal factors affecting their quality, safety, and human health. This review delves into the nature of lipid oxidation in muscle foods, highlighting mechanisms of free radical initiation and the propagation of oxidative processes. Special attention is given to the natural antioxidant protective system and dietary factors influencing the stability of muscle lipids. The review traces mechanisms inhibiting oxidative processes, exploring how changes in lipid oxidative substrates, prooxidant activity, and the antioxidant protective system play a role. A critical review of the oxidative stability and safety of meat products is provided. The impact of oxidative processes on the quality of muscle foods, including flavour, aroma, taste, colour, and texture, is scrutinised. Additionally, the review monitors the effect of oxidised muscle foods on human health, particularly in relation to the autooxidation of cholesterol. Associations with coronary cardiovascular disease, brain stroke, and carcinogenesis linked to oxidative stress, and various infections are discussed. Further studies are also needed to formulate appropriate technological solutions to reduce the risk of chemical hazards caused by the initiation and development of lipid peroxidation processes in muscle foods.

Treating inflammation: some (needless) difficulties for gaining acceptance of effective natural products and traditional medicines

The quality of so-called 'natural medicines' is extraordinarily variable. Lack of resolute pharmacological assays contributes to this hiatus. More stringent evaluation of anti-inflammatory and anti-pyretic activities in rats can help resolve some of the uncertainties surrounding (a) preparations of some herbal products including so-called 'nature's aspirin' (e.g. willowbark, ginger), cat's claw, celery seed, etc., and (b) some animal lipids (e.g. Lyprinol(R) (NZ Mussel), emu and fish oils). These animal products can be a remarkable resource for supplementing conventional/allopathic therapy for inflammatory disease, e.g. providing lipoxygenase inhibitors. Beyond the verifiable science, the healing professions and the general public still need to examine more carefully criteria for QUALITY(S) in any alternative medicine-to ensure the good (= both reputations and products) are not destroyed by the bad-in essence counteracting Gresham's Law which states: the bad tends to displace the good.