The antinitrosating capacity of hydroxycinnamic acids and hydroxytyrosol in a cured meat model unraveled through structural and kinetic investigations. (PubMed, Curr Res Food Sci) - Oct 18, 2026 - "The antinitrosating capacity was thus reassessed based on the number of nitrite ions scavenged per phenolic compound confirming the superiority of hydroxytyrosol over chlorogenic acid at pH 5 and their similar capacities at pH 2.5, while non-esterified hydroxycinnamic acids were less efficient at both pH. Overall, the findings demonstrate that esterified hydroxycinnamic acids and hydroxytyrosol could efficiently mitigate nitrite-induced N-nitrosation in cured meat processing and early gastric digestion."
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Charlène Sirvins; Claire Dufour; Pascale Goupy
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