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» Authors » Gilles Nassy

Gilles Nassy

Explore the profile of Gilles Nassy including associated specialties, affiliations and a list of published articles. Areas
Snapshot
Articles 7
Citations 41
Followers 0
Related Specialties
Biotechnology
Nutritional Sciences
Oncology
Top 10 Co-Authors
Aurelie Promeyrat
Veronique Sante-Lhoutellier
Aline Bonifacie
Laetitia Theron
Philippe Gatellier
Laurent Aubry
Elena Keuleyan
Nathalie Naud
Laurent Picgirard
Thierry Sayd
Published In
Foods
Nutr Cancer
Food Chem X
Food Chem
NPJ Sci Food
Affiliations
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Recent Articles
1.
Chemical effects of nitrite reduction during digestion of cured cooked and recooked meat on nitrosation, nitrosylation and oxidation
Bonifacie A, Aubry L, Sayd T, Bourillon S, Duval A, Kombolo M, et al.
Food Res Int . 2024 Sep; 195:114969. PMID: 39277238
Nitrites are food additives used in meatfor their bacteriological, technological and sensory properties.However, they are suspected to be involved in the formation of various mutagenic nitroso compounds (NOCs).With a view...
2.
Effects of sodium nitrite reduction, removal or replacement on cured and cooked meat for microbiological growth, food safety, colon ecosystem, and colorectal carcinogenesis in Fischer 344 rats
Gueraud F, Buisson C, Promeyrat A, Naud N, Fouche E, Bezirard V, et al.
NPJ Sci Food . 2023 Oct; 7(1):53. PMID: 37805637
Epidemiological and experimental evidence indicated that processed meat consumption is associated with colorectal cancer risks. Several studies suggest the involvement of nitrite or nitrate additives via N-nitroso-compound formation (NOCs). Compared...
3.
digestion of nitrite and nitrate preserved fermented sausages - New understandings of nitroso-compounds' chemical reactivity in the digestive tract
Keuleyan E, Bonifacie A, Sayd T, Duval A, Aubry L, Bourillon S, et al.
Food Chem X . 2022 Oct; 16:100474. PMID: 36263244
digestions of dry-cured sausages formulated with four different rates of added sodium nitrite and sodium nitrate (NaNO / NaNO, in ppm: 0/0; 80/80; 120/120; 0/200) were performed with a dynamic...
4.
Design of an Model to Screen the Chemical Reactivity Induced by Polyphenols and Vitamins during Digestion: An Application to Processed Meat
Keuleyan E, Bonifacie A, Gatellier P, Ferreira C, Blinet S, Promeyrat A, et al.
Foods . 2021 Sep; 10(9). PMID: 34574340
Processed meats' nutritional quality may be enhanced by bioactive vegetable molecules, by preventing the synthesis of nitrosamines from N-nitrosation, and harmful aldehydes from lipid oxidation, through their reformulation. Both reactions...
5.
New Insights into the Chemical Reactivity of Dry-Cured Fermented Sausages: Focus on Nitrosation, Nitrosylation and Oxidation
Bonifacie A, Gatellier P, Promeyrat A, Nassy G, Picgirard L, Scislowski V, et al.
Foods . 2021 Apr; 10(4). PMID: 33919785
Nitrite and nitrate are added to cured meat for their bacteriological, technological and sensorial properties. However, they are suspected to be involved in the formation of nitroso compounds (NOCs), such...
6.
Chemical reactivity of nitrite and ascorbate in a cured and cooked meat model implication in nitrosation, nitrosylation and oxidation
Bonifacie A, Promeyrat A, Nassy G, Gatellier P, Sante-Lhoutellier V, Theron L
Food Chem . 2021 Feb; 348:129073. PMID: 33524692
Nitrite, added to cured meat for its bacteriological and technological properties, is implicated in the formation of nitroso compounds (NOCs), such as nitrosylheme, nitrosamines and nitrosothiols, suspected to have a...
7.
Red Wine and Pomegranate Extracts Suppress Cured Meat Promotion of Colonic Mucin-Depleted Foci in Carcinogen-Induced Rats
Bastide N, Naud N, Nassy G, Vendeuvre J, Tache S, Gueraud F, et al.
Nutr Cancer . 2017 Jan; 69(2):289-298. PMID: 28094544
Processed meat intake is carcinogenic to humans. We have shown that intake of a workshop-made cured meat with erythorbate promotes colon carcinogenesis in rats. We speculated that polyphenols could inhibit...