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...

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Detalles Bibliográficos
Autores principales: Zhang, Yanjun, Henning, Susanne M., Lee, Ru-Po, Huang, Jianjun, Zerlin, Alona, Li, Zhaoping, Heber, David
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Informa Healthcare 2015
Materias:
Food Composition and Analysis
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4487614/
https://www.ncbi.nlm.nih.gov/pubmed/25582173
http://dx.doi.org/10.3109/09637486.2014.1000837

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4487614/
https://www.ncbi.nlm.nih.gov/pubmed/25582173
http://dx.doi.org/10.3109/09637486.2014.1000837

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