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Cooking meat with an antioxidant-rich spice mix could reduce compounds that have been linked to heart disease and cancer.
Food Navigator reports that:
“Using aF spice mix similar to that used in the East Indian spice blend, researchers … report that hamburgers were subsequently found to contain significantly lower levels of lipid-peroxidation products, claimed to produce off-flavors and linked to promotion of the processes of atherogenesis and carcinogenesis.”
The study that produced this result was funded by spices and seasonings company McCormick and Company, and involved 11 healthy volunteers.
The participants consumed either burgers seasoned with a spice blend or a plain burger. The amount of malondialdehyde (MDA) in the burger, as well as in the urine and blood of the participants, were used to measure lipid oxidation.
MDA was reduced by 71 percent in the spiced burger, resulting in a 49 percent reduction in urine levels of MDA.
Food Navigator April 14, 2010
American Journal of Clinical Nutrition April 8, 2010