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

摘要

In a recent issue of the Journal, the study by Li et al (1) suggested that rosmarinic acid, an antioxidant found in oregano, reduced the formation of an oxidative product of fatty acids in the form of malondialdehyde, resulting in health benefits. The preservation effects of herbs and spices has been previously described (2), with similar findings reported by Li et al (1), and herbs and spices have been used in meat preservation for thousands of years to reduce rancidity.