Turmeric and black pepper spices decrease lipid peroxidation in meat patties during cooking
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.3109/09637486.2014.1000837
Reference27 articles.
1. Bioavailability of Curcumin: Problems and Promises
2. Genotoxic properties of 4-hydroxyalkenals and analogous aldehydes
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4. A novel function of red wine polyphenols in humans: prevention of absorption of cytotoxic lipid peroxidation products
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