FoodReference.com (since 1999)
Food Articles, News & Features Section
HOME | ARTICLES | FOOD TRIVIA | TODAY in FOOD HISTORY | FOOD TIMELINE | RECIPES
COOKING TIPS | VIDEOS | FOOD QUOTES | WHO'S WHO | FOOD TRIVIA QUIZZES
FOOD POEMS | RECIPE CONTESTS | CULINARY SCHOOLS | FOOD TOURS | FOOD FESTIVALS
According to a new study published in the latest issue of the American Journal of Clinical Nutrition, adding a spice mixture with antioxidants to hamburger meat before cooking could decrease the concentration of potentially harmful oxidative byproducts in cooked burgers.
When researchers from the UCLA Center for Human Nutrition seasoned half-pound hamburgers with about one and a half tablespoons (11.25g) of an antioxidant-rich blend of cloves, cinnamon, oregano, rosemary, ginger, black pepper, paprika and garlic powder, the cooked burgers had an average of 71% lower levels of a compound called malondialdehyde compared to the burgers without added spices. And, when the spiced burgers were consumed by the eleven adults participating in the study, the amount of this compound that was excreted from the body in urine over the next six hours was reduced by 49% compared to when non-spiced burgers were eaten. Further,in those who ate the spiced burgers, there was a decrease in the potentially harmful compound in the body, as measured in plasma.
Malondialdehyde is an oxidative byproduct of high heat processing of foods that contain unsaturated fatty acids – especially arachidonic acid. These compounds have been linked to unhealthy inflammation which is widely believed to be associated with a variety of chronic diseases. Given the magnitude of decrease in malondialdehyde, the researchers conclude that "spices that are rich in antioxidants may be useful when cooking meat products".
Please refer to http://bit.ly/anYK1h for the study abstract, which was funded by the McCormick Science Institute.
Source: Li Z, Henning SM, Zhang Y, Zerlin A, Li L, Gao K, Lee R, Karp H, Thames G, Bowerman S, Heber D. Antioxidant-rich spice added to hamburger meat during cooking results in reduced meat, plasma, and urine malondialdehyde concentrations. American Journal of Clinical Nutrition. 2010 [Epub ahead of print].
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: email@example.com
All contents are copyright © 1990 - 2017 James T. Ehler and www.FoodReference.com unless otherwise noted. All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.