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

Am J Clin Nutr · 2010 · PMC2854897 · PMID 20335545

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showed a trendno p-value reported

The postprandial concentration of plasma malondialdehyde increased significantly in all subjects after consumption of the CB ( P = 0.043), whereas the malondialdehyde concentration showed a trend to decrease after consumption of the SBs.

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