Turmeric and black pepper spices decrease lipid peroxidation in meat patties during cooking.

摘要: Spices are rich in natural antioxidants and have been shown to be potent inhibitors of lipid peroxidation during cooking meat. Turmeric contains unique conjugated curcuminoids with strong antioxidant activity. Piperine, one the main constituents black pepper, is known increase bioavailability mouse human studies when consumed turmeric. We investigated whether adding pepper turmeric powder may further inhibit added meat patties prior cooking. The addition significantly decreased hamburger When investigating activity chemical markers, we determined that piperine did not exhibit any Therefore, conclude other ingredients responsible for increased combining powder.