Recent studies have shown a relationship between the level of the sialic acid (Sia), N-glycolylneuraminic acid (Neu5Gc) in red meat and its risk in cancer, cardiovascular and inflammatory diseases. Pork is one of the major sources of dietary red meat protein for humans. Unresolved is the concentration of the Sias in different organs of pigs during development. Our aim was to determine the level of free and conjugated forms of Neu5Gc, N-acetylneuraminicacid (Neu5Ac) and ketodeoxynonulsonic acid (KDN) in fresh and cooked tissues from spleen, kidney, lung, heart, liver,and skeletal muscle, and to determine the potential impact of the Sias on health.
|Number of pages||1|
|Publication status||Published - 2016|
|Event||Sialoglyco 2016 - Fess Parker Hilton Hotel, Santa Barbara, United States|
Duration: 14 Nov 2016 → 17 Nov 2016
|Period||14/11/16 → 17/11/16|