Effects of an antioxidant spice mixture on formation of lipid oxidation products during hamburger cooking and malondialdehyde levels following ingestion by human volunteers

Abstract

Oxidized lipids may be formed during the cooking of fatty meats and absorbed into the body where they may contribute to the cellular processes of atherosclerosis and carcinogenesis. Herbs and spices contain a wide array of phytochemicals with strong antioxidant capacity in vitro. In order to determine whether a mix of antioxidant spices including oregano, rosemary, paprika, cumin, ginger, and garlic could reduce the formation of oxidized lipids during cooking or digestion of hamburgers, ten subjects consumed a single hamburger prepared with spice mix or salt alone. A crossover design was used and the malondialdehyde (MDA) measured by HPLC after reaction with thiobarbituric acid in the burgers and in 6‐hour urine collected from subjects after burger consumption. The spice mix significantly reduced formation of oxidized lipids during cooking by 70 % from 1.8+0.2 to 0.5+0.02 μmol MDA per 250g meat. In urine collected for 6 h after ingestion of the hamburger, urinary MDA was decreased by 49 % from 13.7+7 to 7.0+3 μmol/g creatinine (p<0.01) by comparison to the burger made with salt but no spices. In summary the use of spice and herbs in cooking of high fat foods decreased postprandial circulating lipid oxidation products and may reduce their formation or absorption in humans. These finding suggest a benefits for antioxidant spices in reducing the risk of processes involving oxidized lipids including CVD and carcinogenesis