Journal of Food Processing & Technology

Ghezzi A

Publications

• Research Article
  Experimental Study of the Effects of Three Types of Meat on Endothelial Function in a Group of Healthy Volunteers
  Author(s): Rombola F, Chimentelli D, Ghezzi A, Scapellato C, Strambi M, Rotelli E, Andrei S, Cevenini G, Vallesi G, Fiaschi A and Vittoria ARombola F, Chimentelli D, Ghezzi A, Scapellato C, Strambi M, Rotelli E, Andrei S, Cevenini G, Vallesi G, Fiaschi A and Vittoria A
  
  Background: There is a relationship between atherosclerotic risk factors and increased vascular production of reactive oxygen species (ROS). Oxidized LDL and ROS may directly cause endothelial dysfunction by reducing endothelial nitric oxide (NO) bioavailability. The semi-essential amino acid L-arginine is the only substrate for NO synthesis in vascular endothelial cells. Therefore, this amino acid improves endothelial function and plays a role in the prevention and/or treatment of multiple cardiovascular diseases: atherosclerosis, hypertension, diabetes and so on. To determine the effects of three different protein matrices (250 g Fillet of Beef, FB; Chicken Raised on the Ground, CRG; Free-Range Chicken, FRC) with a known content of arginine on the cardiovascular workload, vascular compliance and urinary excretion of some parameters of endothelial function as TGFR.. View More»
  DOI: 10.4172/2157-7110.1000353

  Abstract PDF