New antioxidants found in beef, chicken and pork

Beef Central, 20/02/2023

University researchers in Japan have reported the discovery of new antioxidants in beef, pork and chicken that they say may help in relieving fatigue and preventing dementia.

Imidazole dipeptides (IDPs), which are abundant in meat and fish, are substances produced in the bodies of various animals, including humans.

The physiological mechanism by which IDPs exhibit these activities had not been determined previously.

A research team led by Professor Hideshi Ihara from the Osaka Metropolitan University was the first to discover 2-oxo-imidazole-containing dipeptides (2-oxo-IDPs), which have one more oxygen atom than normal IDPs.

The team found that they are the most common variety of IDP derivatives in the body.

The researchers also found that they have remarkably high antioxidant activity. Imidazole dipeptides (IDPs) have been reported to be effective in relieving fatigue and preventing dementia, their report states.

“We hope that this research method, which enables advanced analysis of 2-oxo-IDPs, will be applied to basic biology and medicine, agriculture and pharmacy, where it will help improve people’s health and prevent diseases,” said Ihara.

In the study, the researchers established a method for selective and highly sensitive detection of five types of 2-oxo-IDPs using mass spectrometry.

Using this method, they revealed for the first time that beef, pork, chicken and other meat contain antioxidants, not only IDPs but a variety of different 2-oxo-IDPs.

Their findings have been published in the latest edition of the journal Antioxidants.


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