Prevention of colorectal cancer and modulation of murine gut microbiota using functional meats

Food & Function 2026 Open access

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Authors: Patrick L. McAlpine, J. Borondo, Mar Grande, Lidia Gil-Martínez, Ana Falcón-Piñeiro, Alberto Baños, Estefanía Crespo Losada, Francisco M. Reyes-Sosa, Miriam Caro Ruiz, Isabel Uribe Oyarbide, María Álvarez Gil, Jesús Fidel Delgado Ramallo
+7 more Ana Martín Atienza, Diego García Miguélez, Fernando Santamaría-Martos, Jaume Palau Clivillé, Claudio J. Villar, Javier Fernández, F. Lombó
DOI: 10.1039/d5fo04442a
Cited by: 1
References: 120

Abstract

postbiotic exerted an anti-inflammatory effect. The carotenoids exhibited a potent prebiotic-like effect. The functional meat product containing all nutraceutical compounds used in this study reduced the development of macroscopic colorectal tumors, indicating that a synergy between all these compounds is necessary to achieve potent antitumor effects. These results demonstrate that functional meat products can function as an effective system to deliver nutraceutical compounds to the host and promote disease prevention.

Fields of Study & Subjects

Animal Nutrition and Physiology Probiotics and Fermented Foods Antioxidant Activity and Oxidative Stress

Publication details

Journal / source
Food & Function
Publisher
Royal Society of Chemistry (RSC)
Volume
17
Issue
5
Pages
2457–2475
Publication date
1 January 2026
Language
EN