According to a recent in vitro trial, herbal extracts (sage or oregano) have potential as possible functional ingredients in meat products. Ryan et al [1] tried to determine the bioactivity of cooked beef patties that were enriched with or without sage or oregano extracts (1.200 mg/g).
Cooked beef patties were subjected to an in vitro digestion procedure, and the resulting micelles isolated from the digested meats were added to human intestinal Caco-2 cells.
Micelles derived from digested sage-enriched beef patties (10% vol/vol) significantly increased cellular reduced glutathione (GSH) content. In addition, micelles derived from both sage- and oregano-enriched beef patties (10% vol/vol) significantly protected against H2O2-induced GSH depletion.
Thus, it appears that sage and oregano exhibit some bioactivity within a meat system, whereas they exert significant antioxidant properties.
1. Ryan E, Aherne SA, O'Grady MN, McGovern L, Kerry JP, O'Brien NM. Bioactivity of herb-enriched beef patties. J Med Food. 2009; 12(4):893-901.
Cooked beef patties were subjected to an in vitro digestion procedure, and the resulting micelles isolated from the digested meats were added to human intestinal Caco-2 cells.
Micelles derived from digested sage-enriched beef patties (10% vol/vol) significantly increased cellular reduced glutathione (GSH) content. In addition, micelles derived from both sage- and oregano-enriched beef patties (10% vol/vol) significantly protected against H2O2-induced GSH depletion.
Thus, it appears that sage and oregano exhibit some bioactivity within a meat system, whereas they exert significant antioxidant properties.
1. Ryan E, Aherne SA, O'Grady MN, McGovern L, Kerry JP, O'Brien NM. Bioactivity of herb-enriched beef patties. J Med Food. 2009; 12(4):893-901.
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