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Antioxidant-rich spice mix shows potential for heart health

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Cooking hamburgers with a polyphenol-rich spice mix may reduce the content of compounds linked to heart disease and possible cancer, says a new study.

Using a spice mix similar to that used in the East Indian spice blend, researchers from the University of California, Los Angeles report that hamburgers were subsequently found to contain significantly lower levels of lipid-peroxidation products, claimed to produce off-flavours and linked to promotion of the processes of atherogenesis and carcinogenesis.
“The ingestion of high-fat foods that contain lipid-peroxidation products can lead to increases in plasma concentrations of malondialdehyde as well as other cytotoxic and genotoxic compounds,” explained the researchers, led by David Heber from UCLA’s Center for Human Nutrition.
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The new study* was funded by spices and seasonings company McCormick and Company, and involved 11 healthy volunteers. The participants consumed either burgers seasoned with a spice blend, or a plain burger in a randomised manner. Malondialdehyde (MDA) in the burger, and in the urine and blood of the participants was used to measure the degree of lipid oxidation.
Levels of MDA were reduced by 71 per cent in the spiced burger, compared with the plain burger, and this was associated with a 49 per cent reduction in urine levels of MDA following consumption of the spiced burger, compared with the plain burger.

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

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Background: Emerging science has shown the effect of oxidation
products and inflammation on atherogenesis and carcinogenesis.
Cooking hamburger meat can promote the formation of malondialdehyde
that can be absorbed after ingestion.

Objective: We studied the effect of an antioxidant spice mixture on
malondialdehyde formation while cooking hamburger meat and its
effects on plasma and urinary malondialdehyde concentrations.
Design: Eleven healthy volunteers consumed 2 kinds of burgers in
a randomized order: one burger was seasoned with a spice blend,
and one burger was not seasoned with the spice blend. The production
of malondialdehyde in burgers and malondialdehyde concentrations
in plasma and urine after ingestion were measured by
HPLC.

Conclusions: The overall effect of adding the spice mixture to
hamburger meat before cooking was a reduction in malondialdehyde
concentrations in the meat, plasma, and urine after ingestion.
Therefore, cooking hamburgers with a polyphenol-rich spice mixture
can significantly decrease the concentration of malondialdehyde,
suggesting potential health benefits for atherogenesis and
carcinogenesis.

Composition of the spice mixture
Spice Percentage Weight
g/burger
Cloves, ground 4.34 0.5
Cinnamon, ground 4.34 0.5
Oregano, Mediterranean, ground 26.17 3.0
Rosemary, ground 4.34 0.5
Ginger, ground 10.86 1.2
Black pepper, ground 6.51 0.7
Paprika, ground 30.44 3.4
Garlic powder 12.99 1.5
Total 100.0 11.3