Literature DB >> 20720254

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

Duane D Mellor, Hilary Hamer, Stephen Smyth, Stephen L Atkin, Fraser L Courts.   

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Year:  2010        PMID： 20720254     DOI： 10.3945/ajcn.2010.29976

Source DB:  PubMed          Journal:  Am J Clin Nutr        ISSN： 0002-9165            Impact factor:   7.045


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  1 in total

Review 1.  Malondialdehyde Epitopes as Targets of Immunity and the Implications for Atherosclerosis.

Authors:  N Papac-Milicevic; C J-L Busch; C J Binder
Journal:  Adv Immunol       Date:  2016-04-05       Impact factor: 3.543
  1 in total

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