Spices Inhibit the Formation and Absorption of Malondialdehyde From Hamburger Meat
Absorption, Metabolism and Antioxidant Effects of Common Herbs
Polyphenols belong to the largest group of secondary metabolites produced by plants, mainly, in response to biotic or abiotic stresses such as infections, wounding, UV irradiation, exposure to ozone, pollutants, and other hostile environmental conditions. It is thought that the molecular basis for the protective action of polyphenols in plants is their antioxidant and free radical scavenging properties. These numerous phenolic compounds are major biologically active components of spices, aromas, essential oils, and traditional medicines. In order to investigate the impact of spice polyphenols on postprandial cytotoxic lipid peroxidation products (MDA) levels in humans, the investigators propose to achieve the following specific aims using a randomized crossover study design:
- To determine the effect of a ground beef patty meal with and without spices on postprandial levels of plasma malondialdehyde (MDA).
- To determine the effect of a ground beef patty meal with and without a spice blend on MDA accumulation in urine.
This study will determine whether spice polyphenols exert a beneficial effect by inhibition of the absorption of MDA. These findings may help to explain the potentially harmful effects of oxidizable fats found in foods and the important benefit of dietary polyphenols in ameliorating this potentially harmful effect.
調査の概要
詳細な説明
研究の種類
入学 (実際)
段階
- 適用できない
参加基準
適格基準
就学可能な年齢
健康ボランティアの受け入れ
受講資格のある性別
説明
Inclusion Criteria:
- Male or female, 20-45 years of age
- Non-smokers, or smoke < 1 cigarette per day
- Not exercising heavily (< 4 x 30 minutes aerobic exercise per week)
- Willing to maintain normal activity and eating patterns for the duration of the study
- Willing to avoid meat, fish or poultry for three days on two occasions prior to the test procedure
- Consuming less than two alcoholic drinks per day
- Not taking dietary supplements
- No known allergy to beef, cloves, cinnamon, oregano, turmeric, cumin, rosemary, sage, red pepper, ginger, black pepper, paprika or garlic
Exclusion Criteria:
- Metabolic disorders
- Taking dietary supplements
- Smoking >1 cigarette/day
- Exercising heavily (>4x30 min of aerobic exercise/wk)
- Drinking more than 2 glasses of wine, 2 cocktails or two beers /day.
- Allergic to beef, cloves, cinnamon, oregano, turmeric, cumin, rosemary, sage, red pepper, ginger, black pepper, paprika or garlic
- Known HIV positive
研究計画
研究はどのように設計されていますか？
デザインの詳細
- 主な目的：他の
- 割り当て：ランダム化
- 介入モデル：クロスオーバー割り当て
- マスキング：なし（オープンラベル）
武器と介入
参加者グループ / アーム |
介入・治療 |
|---|---|
|
アクティブコンパレータ：Hamburger meat patty with Spice Blend
Hamburger meat patty containing spice blend will be consumed on 3 separate occasions
|
hamburger meat cooked with spice mixture
|
|
プラセボコンパレーター：Hamburger meat patty with salt
Hamburger meat patty containing salt will be consumed on 3 separate occasions
|
hamburger meat cooked with salt
|
この研究は何を測定していますか？
主要な結果の測定
結果測定 |
メジャーの説明 |
時間枠 |
|---|---|---|
|
Change in plasma and urinary MDA after consumption of hamburg with or without spice mixture added
時間枠：2 days
|
Change in plasma and urinary MDA after consumption of 250 g hamburg meat with 11.3 g spice mixture added or without spice
|
2 days
|
協力者と研究者
捜査官
- 主任研究者：Zhaoping Li, MD, PhD、David Geffen School of Medicine, UCLA Center for Human Nutrtiion
出版物と役立つリンク
研究記録日
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研究開始
一次修了 (実際)
研究の完了 (実際)
試験登録日
最初に提出
QC基準を満たした最初の提出物
最初の投稿 (見積もり)
学習記録の更新
投稿された最後の更新 (実際)
QC基準を満たした最後の更新が送信されました
最終確認日
詳しくは
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