טוען...
Turmeric and black pepper spices decrease lipid peroxidation in meat patties during cooking
Spices are rich in natural antioxidants and have been shown to be potent inhibitors of lipid peroxidation during cooking of meat. Turmeric contains unique conjugated curcuminoids with strong antioxidant activity. Piperine, one of the main constituents of black pepper, is known to increase the bioava...
שמור ב:
| הוצא לאור ב: | Int J Food Sci Nutr |
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| Main Authors: | , , , , , , |
| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
Informa Healthcare
2015
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| נושאים: | |
| גישה מקוונת: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4487614/ https://ncbi.nlm.nih.gov/pubmed/25582173 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3109/09637486.2014.1000837 |
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