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- Title
Antioxidant-rich spice added to hamburger meat during cooking results in reduced meat, plasma, and urine malondialdehyde concentrations.
- Authors
Li, Zhaoping; Henning, Susanne M; Zhang, Yanjun; Zerlin, Alona; Li, Luyi; Gao, Kun; Lee, Ru-Po; Karp, Hannah; Thames, Gail; Bowerman, Susan; Heber, David
- Abstract
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.
- Publication
The American journal of clinical nutrition, 2010, Vol 91, Issue 5, p1180
- ISSN
1938-3207
- Publication type
Journal Article
- DOI
10.3945/ajcn.2009.28526