Antioxidant rich flavors have potential for heart health

According to the latest research, adding spice rich mixtures to hamburgers can reduce the content of compounds that may cause heart disease and cancer Researchers from the University of California, Los Angeles, point out that the use of spices such as the East India blend can reduce lipid peroxidation in products It claims to be able to produce off-road flavor and products that can accelerate the process of cancer and atherosclerosis The researchers, led by David Heber of UCLA Center for human nutrition, pointed out that the intake of high-fat products containing lipid peroxidation can increase the blood drug concentration of malondialdehyde and other cytotoxin and genetic toxin compounds Important questions remain unanswered Victoria Taylor, a senior nutritionist at the British Heart Foundation, a British charity, told foodnavigator about the study: This is a small study to determine whether herbs and spices have a potential impact on heart disease in addition to the flavor of meat More research is needed to further confirm the results seen now, and to determine whether the same results can be observed in meat and other ground beef How to turn these into actual diets outside of research is still an important issue At the same time, adding plants and spices to food has been an important proposal to help people reduce salt related deaths, Taylor added Fragrance health this study increased the antioxidant activity of fragrances When scientists measure the antioxidant activity of common foods, plants and spices are often the subject of research According to a 2006 study published in the American Journal of clinical nutrition, clove contains the highest amount of antioxidants, according to the ability of plasma to reduce iron (FRAP) One of the five reducing powers is also spice The rest are oregano leaf, ginger, cinnamon and turmeric The latest study, sponsored by spice and condiment company McCormick, involved 11 volunteers The experimenters ate hamburgers with a mixture of flavors and spices, some of which were regular Malondialdehyde (MDA) in participants' urine and blood was used to measure the degree of lipid peroxidation Participants in spice burgers had a 71% reduction in their malondialdehyde levels, compared with regular burgers Malondialdehyde levels in urine decreased by 49% after eating hamburgers Heber and his partners point out that this study shows that when cooking meat, flavors rich in antioxidants can reduce the composition of lipid peroxidation products The results showed that these spices could reduce the malondialdehyde concentration in the body, plasma and urine of peroxidation products related to oxidation related heart disease and common forms of cancer lipid.