Antioxidant rich spice reduces toxicity of cooked hamburger meat

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Antioxidant rich spice reduces toxicity of cooked hamburger meat

Diet

Articles & Research

This study, by Zhaoping et al, published in The American Journal of Clinical Nutrition, found that an anti-oxidant rich spice applied to hamburger meat during cooking reduced the concentration malondialdehyde in the meat, as well as in the blood and urine of study participants after ingestion. Malondialdehyde is a highly toxic molecule and has often been referred to as potentially mutagenic and atherogenic (tending to promote the formation of plaque in the arteries).