title: Antioxidant-rich spice added to hamburger meat during cooking results in reduced meat, plasma, and urine malondialdehyde concentrations.
authors.affiliation: University of California, Los Angeles Center for Human Nutrition, Department of Medicine, David Geffen School of Medicine, University of California, Los Angeles, CA 90095, USA.
authors.forename: Zhaoping
authors.initials: Z
authors.lastname: Li
authors.forename: Susanne M
authors.initials: SM
authors.lastname: Henning
authors.forename: Yanjun
authors.initials: Y
authors.lastname: Zhang
authors.forename: Alona
authors.initials: A
authors.lastname: Zerlin
authors.forename: Luyi
authors.initials: L
authors.lastname: Li
authors.forename: Kun
authors.initials: K
authors.lastname: Gao
authors.forename: Ru-Po
authors.initials: RP
authors.lastname: Lee
authors.forename: Hannah
authors.initials: H
authors.lastname: Karp
authors.forename: Gail
authors.initials: G
authors.lastname: Thames
authors.forename: Susan
authors.initials: S
authors.lastname: Bowerman
authors.forename: David
authors.initials: D
authors.lastname: Heber