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

Abstract

Background: Emerging science has shown the effect of oxidation products and inflammation on atherogenesis and carcinogenesis. Cooking hamburger meat can promote the formation of malondialdehyde that can be absorbed after ingestion.Objective:We studied the effect of an antioxidant spice mixture on malondialdehyde formation while cooking hamburger meat and its effects on plasma and urinary malondialdehyde concentrations.Design: Eleven healthy volunteers consumed 2 kinds of burgers in a randomized order: one burger was seasoned with a spice blend, and one burger was not seasoned with the spice blend. The production of malondialdehyde in burgers and malondialdehyde concentrations in plasma and urine after ingestion were measured by HPLC.Results:Rosmarinic acid from oregano was monitored to assess the effect of cooking on spice antioxidant content. Forty percent (19 mg) of the added rosmarinic acid remained in the spiced burger (SB) after cooking. There was a 71% reduction in the malondialdehyde concentration (mean ± SD: 0.52 ± 0.02 μmol/250 g) in the meat of the SBs compared with the malondialdehyde concentration (1.79 ± 0.17 μmol/250 g) in the meat of the control burgers (CBs). The plasma malondialdehyde concentration increased significantly in the CB group as a change from baseline (P = 0.026). There was a significant time-trend difference (P = 0.013) between the 2 groups. Urinary malondialdehyde concentrations (μmol/g creatinine) decreased by 49% (P = 0.021) in subjects consuming the SBs compared with subjects consuming the CBs.Conclusions: The overall effect of adding the spice mixture to hamburger meat before cooking was a reduction in malondialdehyde concentrations in the meat, plasma, and urine after ingestion. Therefore, cooking hamburgers with a polyphenol-rich spice mixture can significantly decrease the concentration of malondialdehyde, which suggests potential health benefits for atherogenesis and carcinogenesis. This trial was registered at clinical trials.gov as NCT01027052.

Decrease of postprandial endothelial dysfunction by spice mix added to high‐fat hamburger meat in men with Type 2 diabetes mellitus

“…The use of antioxidants from dietary sources, including herbs and spices, to prevent lipid oxidation has been proposed as an adjunct to other preventive measures, such as achieving and maintaining a healthy body weight and controlling blood cholesterol levels. We also demonstrated a decrease in plasma and urinary malondialdehyde in healthy study participants consuming the burgers prepared with a spice mix compared with burger prepared with salt only [4]. For example, spices have been shown to induce nitric oxide-mediated endothelium-dependent relaxation of isolated arteries [3].…”

Oxidative Stress Markers and Inflammation

“…5 Eleven healthy volunteers ate 2 kinds of hamburgers in random order: 1 burger was seasoned with salt and a spice blend that contained black pepper, garlic powder, ginger, ground cinnamon, ground cloves, oregano, paprika, and rosemary; the other was seasoned only with salt. A study was designed to test whether an antioxidant spice mixture would decrease MDA concentrations in cooked meat and in the plasma and urine of volunteers.…”

A Novel Role of SIRT1/ FGF-21 in Taurine Protection Against Cafeteria Diet-Induced Steatohepatitis in Rats

“…Groups III (CAF-D): rats fed a cafeteria diet in addition to the standard chow for 12 weeks. Each rat was given one piece of beef burger fried in 15 g of sunflower oil, one teaspoonful of mayonnaise, and one piece of petit pan bread, weighing 60g/ piece [26]. Group IV (CAF-D/Tau): rats were given taurine at a daily dose of 500mg/kg/day dissolved in water by means of a gastric tube in addition to the ‘junk food’ as the same as group III for 12 weeks.…”