|Support type:||Scholarships in Brazil - Post-Doctorate|
|Effective date (Start):||March 01, 2013|
|Effective date (End):||June 30, 2013|
|Field of knowledge:||Physical Sciences and Mathematics - Chemistry - Analytical Chemistry|
|Principal researcher:||Claudio Francisco Tormena|
|Grantee:||Eduardo Sanches Pereira Do Nascimento|
|Home Institution:||Instituto de Química (IQ). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil|
As a consequence of the increase in the global population together with the growing demand for meat in the developing countries over the next decades, the world´s meat consumption is expected to double by 2050. Additionally, in companion with the increase of meat consumption worldwide, especially of red meat, a public health problem crops up as illustrated by recent meta-analysis studies showing that a high consumption of cured and red meat increase the risk of getting colorectal cancer by 20-30%. The iron porphyrin pigment of red meat is believed to be one of the main causes for colorectal cancer. Heme iron can participate in the formation of reactive oxygen species (ROS), and intracellular reactions including ROS can result in the initiation and progression of carcinogenesis by induction of gene mutations, chromosomal damage and other cytotoxic effects. Antioxidants play an important role as radical and reactive oxygen and nitrogen scavengers in food and biological systems. Earlier studies have shown that plant leaves from the native Brazilian plants, erva-mate (Ilex paraguariensis) have antioxidant properties. The aim of this proposal is to investigate the metabolic profile of meat from confined animals feed with erva-mate using NMR technique (1H NMR and two-dimensional experiments) and also the application of LC-DAD-SPE-NMR/MS and diffusion NMR (DOSY and MAD-DOSY) and moreover provide more information whether the supplementation affects the metabolic profile of meat making it more stable against oxidation or in case of animals, mainly monogastric, if some plant bioactive compounds from feed are transferred to the meat product changing its redox properties and sensorial profile.