Table 2.

Concentration of protein carbonyls (PC), malondialdehyde (MDA) and 4-hydroxynonenal (4-HNE) in various food digests

Food system	GIDA	PCB	MDA	4-HNE	References
Processed pork	Simulated static system (i)	8	30C	–	Van Hecke et al. (2018)
Mackerel	Simulated static system (i)	13	0.88D	34E	Van Hecke et al. (2019)
Salmon	Simulated static system (i)	9.5	0.53D	19E	Van Hecke et al. (2019)
Tuna	Simulated static system (i)	5.5	0.55D	13E	Van Hecke et al. (2019)
Parma ham	Simulated static system (g)	9	65F	8F	Goethals et al (2020)
Cooked chicken patties	Simulated static system (i)	10	124F	200F	Sobral et al. (2020)
Dry-cured loin	Simulated static system (i)	23	0.8G	–	Lavado et al. (2021)
Red cured cooked meat	Simulated static system (g)	8	0.4D	140E	Van Hecke et al. (2021)
	Sprague–Dawley rats (g)	7	100F	–	Van Hecke et al. (2021)
Cooked pork	Simulated static system (g)	5	5H	240I	Li et al. (2021a, b)

^AGID Gastrointestinal digestion system. (i) data collected at the intestinal digestion phase. (g) data collected at the gastric digestion phase

^BResults expressed as nmol of protein carbonyls/mg protein

^CResults expressed as nmol/mL digest

^DResults expressed as mmol/kg digest

^EResults expressed as μmol/kg digest

^FResults expressed as nmol/g digest

^GResults expressed as μmol/mL digest

^HResults expressed as μg/mL digest

^IResults expressed as ng/mL digest