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

American Journal of Clinical Nutrition

Volumn 92, Issue 4, 2010, Pages 996-997

  Mellor, Duane D ^a   Hamer, Hilary ^a   Smyth, Stephen ^a   Atkin, Stephen L ^a   Courts, Fraser L ^b  

^a UNIVERSITY OF HULL   (United Kingdom)

^b UNIVERSITY OF LEEDS   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANT; MALONALDEHYDE; BIOLOGICAL MARKER;

BLOOD LEVEL; COOKING; FOOD INTAKE; HAMBURGER MEAT; HEART DISEASE; HUMAN; LETTER; MEAT; RISK FACTOR; SPICE; URINE LEVEL; BLOOD; NOTE; OREGANO; REPRODUCIBILITY; URINE;

ANTIOXIDANTS; BIOLOGICAL MARKERS; COOKERY; HUMANS; MALONDIALDEHYDE; MEAT; ORIGANUM; REPRODUCIBILITY OF RESULTS; SPICES;

EID: 78049445450     PISSN: 00029165     EISSN: 19383207     Source Type: Journal    
DOI: 10.3945/ajcn.2010.29976     Document Type: Letter

References (8)

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