Antioxidant-rich spice added to hamburger meat during cooking results in reduced meat, plasma, and urine malondialdehyde concentrations

American Journal of Clinical Nutrition

Volumn 91, Issue 5, 2010, Pages 1180-1184

  Li, Zhaoping ^a   Henning, Susanne M ^a   Zhang, Yanjun ^a   Zerlin, Alona ^a   Li, Luyi ^a   Gao, Kun ^a   Lee, Ru Po ^a   Karp, Hannah ^a   Thames, Gail ^a   Bowerman, Susan ^a   Heber, David ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANT; MALONALDEHYDE; ROSMARINIC ACID;

ADULT; ARTICLE; BLACK PEPPER; BLOOD SAMPLING; CLINICAL ARTICLE; CLINICAL TRIAL; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; COOKING; CROSSOVER PROCEDURE; FEMALE; GARLIC; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; MALE; MEAT; OREGANO; PEPPER; PROSPECTIVE STUDY; RANDOMIZED CONTROLLED TRIAL; ROSEMARY; SPICE; URINALYSIS;

ANIMALS; ANTIOXIDANTS; CATTLE; CINNAMATES; COOKERY; CROSS-OVER STUDIES; DEPSIDES; FLAVONOIDS; HUMANS; MALONDIALDEHYDE; MEAT; ORIGANUM; PHENOLS; SPICES;

ORIGANUM;

EID: 77951941326     PISSN: 00029165     EISSN: None     Source Type: Journal    
DOI: 10.3945/ajcn.2009.28526     Document Type: Article

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