The last decade has seen epidemiological evidence of a positive association between high
consumption of red meat and processed meat and the risk of developing a range of chronic …

To determine the stomach bioreactor capability for food oxidation or antioxidation, rats were
fed red turkey meat cutlets (meal A) or red turkey meat cutlets and red wine concentrate …

Processed meats represent a large percentage of muscle foods consumed in the western
world. Various processing steps affect the physicochemical properties of the meat …

Mechanisms explaining epidemiological associations between red (processed) meat
consumption and chronic disease risk are not yet elucidated, but may involve oxidative …

Red meat intake has been associated with increased risk of coronary heart disease and type
2 diabetes, but it remains uncertain whether these associations are causally related to …

Red-meat lipid peroxidation in the stomach results in postprandial oxidative stress (POS)
which is characterized by the generation of a variety of reactive cytotoxic aldehydes …

Gastric cancer (GC) is the result of a long multi-step and multifactorial process involving
possible interactions between Helicobacter pylori infection, environmental exposures and …

High meat and meat-products consumption has been related to degenerative diseases. In
addition to their saturated fatty acids and cholesterol contents, oxidation products generated …

Gastric cancer (GC) is the fifth most common cancer worldwide and makes up a significant
component of the global cancer burden. Helicobacter pylori (H. pylori) is the most influential …

Following the discovery of Helicobacter pylori, the last decade has seen major advances in
our understanding of gastroduodenal disease. However, our knowledge remains incomplete …