Ability of dietary antioxidants to affect lipid oxidation of cooked turkey meat in a simulated stomach and blood lipids after a meal

Oxidized lipids that form during digestion of a meal have the potential to promote reactions that incur vascular disease. A grape seed extract (1% of the meat weight) and butylated hydroxytoluene (0.2% of the lipid weight) were each effective at preventing formation of lipid oxidation products for 3 h during co-incubation with cooked turkey meat in simulated gastric fluid (SGF). Grape seed extract (GSE) at 0.1% of the meat weight accelerated lipid peroxide formation in SGF. Increasing concentrations of GSE decreased the ability of iron to partition into isolated microsomes. Swine trials were conducted in which cooked meat or cooked meat with added antioxidants were fed (seven meals during seven days). Lipid oxidation products were measured in chylomicrons from blood samples that were withdrawn 3 and 4 h after the last meal. Each of the antioxidant treatments that prevented lipid oxidation in SGF also inhibited formation of conjugated dienes in blood chylomicrons (P < 0.05). Mechanisms of polyphenol effects are discussed.