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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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| Autori principali: | , , , , , , , , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
American Society for Nutrition
2010
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| Soggetti: | |
| Accesso online: | 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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