title: Antioxidant-rich spice added to hamburger meat during cooking results in reduced meat, plasma, and urine malondialdehyde concentrations.
authors: Duane D
authors: DD
authors: Mellor
authors: Hilary
authors: H
authors: Hamer
authors: Stephen
authors: S
authors: Smyth
authors: Stephen L
authors: SL
authors: Atkin
authors: Fraser L
authors: FL
authors: Courts
mesh_terms: D000975:Antioxidants / Q000008:administration & dosage*; D015415:Biomarkers / Q000097:blood / Q000652:urine; D003296:Cooking; D006801:Humans; D008315:Malondialdehyde / Q000032:analysis / Q000097:blood* / Q000652:urine*; D008460:Meat / Q000032:analysis*; D031341:Origanum; D015203:Reproducibility of Results; D017365:Spices
chemical_list: D000975:Antioxidants; D015415:Biomarkers; D008315:Malondialdehyde