Antioxidant-rich spice added to hamburger meat during cooking results in reduced meat, plasma, and urine malondialdehyde concentrations(1)(2)(3)(4)

Background: Emerging science has shown the effect of oxidation products and inflammation on atherogenesis and carcinogenesis. Cooking hamburger meat can promote the formation of malondialdehyde that can be absorbed after ingestion. Objective:We studied the effect of an antioxidant spice mixture on m...

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Detalhes bibliográficos
Main Authors: Li, Zhaoping, Henning, Susanne M, Zhang, Yanjun, Zerlin, Alona, Li, Luyi, Gao, Kun, Lee, Ru-Po, Karp, Hannah, Thames, Gail, Bowerman, Susan, Heber, David
Formato: Artigo
Idioma:Inglês
Publicado em: American Society for Nutrition 2010
Assuntos:
Lipids
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC2854897/
https://ncbi.nlm.nih.gov/pubmed/20335545
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3945/ajcn.2009.28526
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