Processed Meat and Polyphenols: Opportunities, Advantages, and Difficulties.

Currently, processed meats appear increasingly as a nonhealthy food because of their content of fat, salt, nitrite, and particularly in red meat, for the heme-iron concerning oxidant effect and radicals formation in human gut. and rosemary extract has been tested to counteract these effects and experiments were carried out to add polyphenols into whole meat cuts with the aims to improve their healthiness. The addition of these extracts can reduce the oxidation-reduction potential of products, increasing the antioxidant power.

Studies on the Determination of Antioxidant Activity and Phenolic Content of Plant Products in India (2000-2017).

Ayurveda, the traditional Indian therapeutic system, involves herbs and spices as drug ingredients and a kind of food intake regulation. The health and curative aspects of plant products are often ascribed to their antimicrobial and antioxidant activities (AA). However, it seems somewhat possible to correlate the AA of herbal extracts or plant isolates with their phenolic contents (PC).