Antioxidant-rich spice added to hamburger meat during cooking results in reduced meat, plasma, and urine malondialdehyde concentrations

Duane D. Mellor, Hilary Hamer, Stephen Smyth, Stephen Atkin, Fraser L. Courts

Research output: Contribution to journalLetter

3 Citations (Scopus)
Original languageEnglish
Pages (from-to)996-997
Number of pages2
JournalAmerican Journal of Clinical Nutrition
Volume92
Issue number4
DOIs
Publication statusPublished - 1 Oct 2010
Externally publishedYes

Fingerprint

Origanum
Spices
Cooking
Malondialdehyde
Reproducibility of Results
Meat
Antioxidants
Biomarkers
Urine

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Nutrition and Dietetics
  • Medicine(all)

Cite this

Antioxidant-rich spice added to hamburger meat during cooking results in reduced meat, plasma, and urine malondialdehyde concentrations. / Mellor, Duane D.; Hamer, Hilary; Smyth, Stephen; Atkin, Stephen; Courts, Fraser L.

In: American Journal of Clinical Nutrition, Vol. 92, No. 4, 01.10.2010, p. 996-997.

Research output: Contribution to journalLetter

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AU - Courts, Fraser L.

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