In addition to a variety of biologically active phytochemicals present in plants (such as fruits and vegetables), it is good to know that there are several interesting bioactive compounds in meat and cured meats. Such as carnosine, choline, L-carnitine, conjugated linoleic acid, glutathione, taurine and creatine, which have been studied for their physiological properties.

Conjugated linoleic acid (CLA): Anti-carcinogenic Properties

In meat there are also trans-fatty acids, which are formed as a result of bio hydrogenation by the bacteria of the rumen. The most common is conjugated linoleic acid (CLA), a trans-fatty acid that has been linked to several health benefits in the prevention of cardiovascular diseases, diabetes and obesity. Already nearly 40 years ago a substance was discovered in extracts of roast meat that was able to inhibit the activity of mutagenic substances. Subsequently, it was shown that this substance was in fact conjugated linoleic acid, which in experimental studies has repeatedly shown strong anti-carcinogenic properties.

Conjugated linoleic acid already shows its anti-carcinogenic activity at relatively low concentrations, i.e. in less than 1% of food. It is interesting to note that among the other effects of CLAs is to influence the metabolism of fats and that in experimental animals it reduces the amount of body fat. The conjugated linoleic acid in milk and the meat of ruminants is influenced by diet, especially in the content of polyunsaturated fatty acids and by the conditions of the rumen. The intake of dietary CLA in our diet is completely dependent on the assumption of meat and milk from ruminants, particularly from the consumption of fats from milk and meat, with higher values present in animals raised on pasture, which in general have even higher levels of polyunsaturated fats.

Coenzyme Q10: an antioxidant to fat levels

Coenzyme Q10 is a component of the transport chain of mitochondria electrons and antioxidant properties on fat levels, proteins and DNA have been attributed to it. Meat is an important source of coenzyme Q10 and its content is closely related to the number of mitochondria in muscle cells. The best sources are meat and fish, but cooking can cause a loss of around 15-32%.

Carnosine: anti-aging and cell antioxidant properties

Carnosine is a dipeptide composed of the amino acids B-alanine and histidine. It possesses strong antioxidant and anti-genotoxic activities, even the anti aging of cells. In studies of mice fed on diets supplemented with carnosine, a minor oxidative and inflammatory progression was observed in induced neurodegenerative diseases, from which we can deduce a possible role in the prevention of diseases such as Parkinson’s disease. In muscle tissue it functions as a buffer and participates in several biological functions. It is found in meat and fish, but not in plants. The cooking of meat reduces the content by 25-40%.

Taurine: a stimulant of the endocrine and immune systems

Taurine is a sulphur-containing amino acid synthesised from methionine found in the liver both as a free acid or as a constituent of the protein and is present in high quantity in most animal tissues. Taurine plays an essential role in the synthesis of bile acids that are derived from cholesterol and facilitate their elimination. Bile is also essential for the absorption of fat-soluble vitamins.

Together with zinc, taurine is also important for vision. Its critical role was revealed in 1975, when it was discovered that the retinal degeneration occurred in those with taurine deficiency and it was found that the consumption of artificial milk without taurine could cause cardiac and retina dysfunction in preterm infants. Both of these problems can be prevented by the addition of taurine to synthetic artificial milk. It is now recognised that taurine plays an important role in human physiology and nutrition, and that its positive effects are found in the digestive system, and in endocrine, immune, muscular, neurological, reproductive, cardiovascular and eye levels. Studies on rats subjected to intense physical activity have shown that it reduces oxidative stress in the muscle and, therefore, reduces damage of the muscle cells.

Taurine appears to counteract the aging process due to its anti-free radical action. This amino acid is important for the synthesis of nitric oxide, a potent vasodilator; and therefore, appears to stimulate cardiac efficiency and contractility by increasing the blood supply to the myocardium. Taurine is present only in animal foods.

Creatine: for the improvement of muscle performance

Creatine and its derivative creatine-phosphate play an important role in muscle energy metabolism. So much so that, in certain circumstances, the addition of creatine to the diet promotes muscle performance. The muscle creatine is slowly converted to creatinine through the removal of water, with the formation of a ring structure, a phenomenon that is accelerated during the cooking of meat. Not being present in vegetables, those who follow a strict vegetarian diet have lower levels of creatine than non-vegetarians, and this may lower the muscle performance level.

The most powerful antioxidant

It is a tripeptide consisting of cysteine, glycine and glutamic acid. According to many authors it is the most potent endogenous antioxidant: inside the cell, glutathione has the ability to inactivate free radicals such as hydrogen peroxide, thus protecting the cell from lipids or oxidised proteins and prevent DNA damage. Glutathione also acts as a detoxifying activity, blocking heavy metals such as lead, cadmium, mercury, aluminium and other toxics (drugs, alcohol, tobacco, etc.), thereby making them easier and quicker to eliminate, preventing these poisons that bind to -SH groups of tissue proteins and enzymes deteriorating them.

It also promotes the bioavailability of iron. Finally glutathione, carries out pro immune activities and protects the central nervous system. Some fresh vegetables, eggs and meat, especially pork and beef, have a high content of glutathione. Lipoic acid: antioxidant moleculeLipoic acid is an antioxidant molecule able to protect both the membranes and the organelles of the cell; it is present in the mitochondria of animal cells, therefore in larger amounts in the muscles of animals that move more. Lipoic acid is also a powerful chelator, capable of removing from the blood excess metals such as iron and copper, and toxic metals such as cadmium, lead and mercury.

L-carnitine

L-carnitine is a small molecule derived from lysine which plays an important role in the metabolism of fatty acids, facilitating their penetration into the mitochondria and their subsequent oxidation. The L-carnitine is produced from methionine and lysine and its synthesis is greatly affected by the bioavailability of these elements. After its biosynthesis, L-carnitine passes into the blood and is distributed to organs and tissues, depending on their energy capacity, especially in the muscles and heart.

Besides its endogenous origin, the L-carnitine is provided by foods. With a regular omnivorous diet, at least 80% of L-carnitine present in the body comes from the diet. It declines sharply in vegan diets because most of the L-carnitine is provided by meat, fish and dairy products. It is considered a nutrient like vitamins and the lack or insufficient intake of L-carnitine in the muscles or in the cardiac cells can cause myopathies and cardiac disorders.

Choline: the memory of a lifetime

Choline is an essential nutrient that is found in many food sources and plays a critical role in the development of the central nervous system. Pregnancy and lactation are periods when maternal choline reserves tend to dry up. Animal studies have shown that the state of choline pre- and post-natal can have long lasting effects on the attention and memory of the unborn child. Choline during pregnancy and the early stages of life can alter brain functions, resulting in improved memory for a lifetime. This change in memory function seems to be the cause of changes in the development of the memory centre (hippocampus) in the brain, with long-term effects so that the memory in the elderly may, in part, be determined by what the mother ate during the pregnancy. Foods rich in choline are beef liver, chicken liver and eggs, but also pork.

Choline as a precursor of acetylcholine is involved in regulating sleep, the control of muscle activity, in the regulation of anxiety, learning and can be connected to a slowdown in the loss of cognitive abilities in the elderly.

Bioactive peptides of meat: immune system strengthening with a protection activity

In addition to bioactive compounds, in meat there are peptide derivatives of proteins which are another group of functional compounds with protective activities. When evaluating the quality of a protein, in addition to the composition of amino acids it is also essential to consider their ability to generate specific bioactive peptides during digestion. Bioactive peptides are sequences of 2-30 amino acids that give a positive effect to the health of the consumer and that play an important role especially in the prevention of diseases associated with the development of metabolic syndrome and mental illness. Meat contains different proteins and peptides with important physiological activities.

Although the activity of these peptides is latent when they are part of the sequence of the protein, during digestion in the gastrointestinal tract they are released and activated. The same happens during fermentation, seasoning or food processing. The peptides modulate the physiological function through the binding interactions to specific receptors on cells that lead to physiological responses. It has been shown for example that peptides derived from collagen have a positive effect on bone functionality, but in general the beneficial health effects of the peptides from meat include antihypertensive, antioxidant, antithrombotic, modulation of the immune response and antimicrobial activity. Bioactive peptides are considered to be very important in the prevention of the metabolic syndrome and in the maintenance of mental health.