{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,23]],"date-time":"2026-04-23T19:11:50Z","timestamp":1776971510021,"version":"3.51.4"},"reference-count":109,"publisher":"MDPI AG","issue":"9","license":[{"start":{"date-parts":[[2020,9,1]],"date-time":"2020-09-01T00:00:00Z","timestamp":1598918400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100008441","name":"CYTED Ciencia y Tecnolog\u00eda para el Desarrollo","doi-asserted-by":"publisher","award":["119RT0568"],"award-info":[{"award-number":["119RT0568"]}],"id":[{"id":"10.13039\/501100008441","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Antioxidants"],"abstract":"<jats:p>The use of synthetic antioxidants in the food industry has raised important questions about the effects of prolonged consumption on human health. On top of that, the consumption of meat products has been changing due to the awareness generated by health-related organizations. In this sense, exploring strategies to develop and produce healthier meat products has become a paramount concern. Several studies explored the composition of several seeds to characterize and explore the compounds with antioxidant activity, which are mainly composed of polyphenols. The use of antioxidant extracts in meat products has shown important results to delay the oxidative reactions in meat products derived from the processing and storage of meat products. Moreover, these extracts can also replace synthetic antioxidants and preserve the quality of meat products. Therefore, the aims of this review are first, to present the sources and compounds with antioxidant activity in seeds, and second, to discuss their protective effect against oxidative reactions in meat products.<\/jats:p>","DOI":"10.3390\/antiox9090815","type":"journal-article","created":{"date-parts":[[2020,9,1]],"date-time":"2020-09-01T14:21:10Z","timestamp":1598970070000},"page":"815","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":59,"title":["Natural Antioxidants from Seeds and Their Application in Meat Products"],"prefix":"10.3390","volume":"9","author":[{"given":"Paulo E. S.","family":"Munekata","sequence":"first","affiliation":[{"name":"Centro Tecnol\u00f3gico de la Carne de Galicia, r\u00faa Galicia no. 4, Parque Tecnol\u00f3gico de Galicia, San Cibrao das Vi\u00f1as, 32900 Ourense, Spain"}]},{"given":"Beatriz","family":"Gull\u00f3n","sequence":"additional","affiliation":[{"name":"Department of Chemical Engineering, Faculty of Science, University of Vigo (Campus Ourense), As Lagoas, 32004 Ourense, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9682-4594","authenticated-orcid":false,"given":"Mirian","family":"Pateiro","sequence":"additional","affiliation":[{"name":"Centro Tecnol\u00f3gico de la Carne de Galicia, r\u00faa Galicia no. 4, Parque Tecnol\u00f3gico de Galicia, San Cibrao das Vi\u00f1as, 32900 Ourense, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1611-2264","authenticated-orcid":false,"given":"Igor","family":"Tomasevic","sequence":"additional","affiliation":[{"name":"Department of Animal Source Food Technology, Faculty of Agriculture, Nemanjina 6, University of Belgrade, 11080 Belgrade, Serbia"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2764-504X","authenticated-orcid":false,"given":"Ruben","family":"Dom\u00ednguez","sequence":"additional","affiliation":[{"name":"Department of Chemical Engineering, Faculty of Science, University of Vigo (Campus Ourense), As Lagoas, 32004 Ourense, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7725-9294","authenticated-orcid":false,"given":"Jos\u00e9 M.","family":"Lorenzo","sequence":"additional","affiliation":[{"name":"Centro Tecnol\u00f3gico de la Carne de Galicia, r\u00faa Galicia no. 4, Parque Tecnol\u00f3gico de Galicia, San Cibrao das Vi\u00f1as, 32900 Ourense, Spain"},{"name":"\u00c1rea de Tecnolog\u00eda de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain"}]}],"member":"1968","published-online":{"date-parts":[[2020,9,1]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"379","DOI":"10.1016\/j.foodres.2018.05.041","article-title":"Natural antioxidants in processing and storage stability of sheep and goat meat products","volume":"111","author":"Cunha","year":"2018","journal-title":"Food Res. 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