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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Detalles Bibliográficos
Autores principales: 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: Texto
Lenguaje:English
Publicado: American Society for Nutrition 2010
Materias:
Lipids
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2854897/
https://www.ncbi.nlm.nih.gov/pubmed/20335545
http://dx.doi.org/10.3945/ajcn.2009.28526

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2854897/
https://www.ncbi.nlm.nih.gov/pubmed/20335545
http://dx.doi.org/10.3945/ajcn.2009.28526

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