Antioxidant-rich spice added to hamburger meat during cooking results in reduced meat, plasma, and urine malondialdehyde concentrations.
Mellor
Duane D
DD
Hamer
Hilary
H
Smyth
Stephen
S
Atkin
Stephen L
SL
Courts
Fraser L
FL
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
D000975:Antioxidants; D015415:Biomarkers; D008315:Malondialdehyde