New type of antioxidant in meat could prevent dementia

A new type of antioxidant in MEAT is being studied by Japanese scientists from the University of Osaka Prefecture. In the study, published in the scientific journal Antioxidants of the Swiss publishing institute MDPI, the scientists explained that they were developing a method for analyzing the antioxidants found in meat. Existing methods are designed to analyze antioxidants containing one oxygen atom, but methods for the qualitative analysis of antioxidants with two oxygen atoms have not previously been available, the scientists explained.

The new type of antioxidant is called 2-oxo-imidazole-containing dipeptides (2-oxo-IDPs). it differs from other types of antioxidant in that it contains two oxygen atoms. Due to this, this type of antioxidant turned out to be more effective. It is found in most types of meat. In the course of the study, scientists looked at this antioxidant in the meat of cattle, pigs, poultry, and even whales.

So, according to scientists, such an antioxidant can slow down the development of all diseases associated with oxidative stress, such as diabetes, ischemia, cancer, neurodegenerative diseases, such as dementia, and even the very fact of aging.

Scientists have developed a new method of analysis that will allow the identification of five types of 2-oxo-IDP in meat of all types using mass spectrometry. In a commentary on the study, they expressed the hope that this method will be used in agriculture and pharmaceuticals, and ultimately improve people's HEALTH.