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

D.D. Mellor; H. Hamer; S. Smyth; S.L. Atkin; F.L. Courts

doi:10.3945/ajcn.2010.29976

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

D.D. Mellor, H. Hamer, S. Smyth, S.L. Atkin, F.L. Courts

Aston Medical School

Research output: Contribution to journal › Letter, comment/opinion or interview › peer-review

6 Citations (Scopus)

Original language	English
Pages (from-to)	996-997
Journal	American Journal of Clinical Nutrition
Volume	92
Issue number	4
DOIs	https://doi.org/10.3945/ajcn.2010.29976
Publication status	Published - 1 Oct 2010

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author = "D.D. Mellor and H. Hamer and S. Smyth and S.L. Atkin and F.L. Courts",

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AU - Mellor, D.D.

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AU - Atkin, S.L.

AU - Courts, F.L.

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JF - American Journal of Clinical Nutrition

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

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