Spices Inhibit the Formation and Absorption of Malondialdehyde From Hamburger Meat

NCT01027052 | Completed

• 1 other identifier: 08-03-008-01
• Study Type: interventional
• Target: 11
• Locations: 0 countries
• Sites: N/A

Brief Summary

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:

1. 1.To determine the effect of a ground beef patty meal with and without spices on postprandial levels of plasma malondialdehyde (MDA).
2. 2.To determine the effect of a ground beef patty meal with and without a spice blend on MDA accumulation in urine.

Conditions

NIDDM

Keywords

MDA; Spice

Outcome Measures

Primary Outcomes (1)

• Change in plasma and urinary MDA after consumption of hamburg with or without spice mixture added

  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

Study Arms (2)

Hamburger meat patty with Spice Blend

ACTIVE COMPARATOR

Hamburger meat patty containing spice blend will be consumed on 3 separate occasions

Other: Hamburger meat patty with spice blend

Hamburger meat patty with salt

PLACEBO COMPARATOR

Hamburger meat patty containing salt will be consumed on 3 separate occasions

Other: Hamburger meat patty with salt

Interventions

Hamburger meat patty with salt OTHER

hamburger meat cooked with salt

Hamburger meat patty with salt

Hamburger meat patty with spice blend OTHER

hamburger meat cooked with spice mixture

Hamburger meat patty with Spice Blend

Eligibility Criteria

• Age: 20 Years - 45 Years
• Sex: all
• Healthy Volunteers: Yes
• Age Groups: Adult (18-64)

You may qualify if:

• 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

You may not qualify if:

• 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

Sponsors & Collaborators

• University of California, Los Angeles: lead

Related Publications (1)

• Li Z, Henning SM, Zhang Y, Zerlin A, Li L, Gao K, Lee RP, Karp H, Thames G, Bowerman S, Heber D. Antioxidant-rich spice added to hamburger meat during cooking results in reduced meat, plasma, and urine malondialdehyde concentrations. Am J Clin Nutr. 2010 May;91(5):1180-4. doi: 10.3945/ajcn.2009.28526. Epub 2010 Mar 24.

  PMID: 20335545 DERIVED

MeSH Terms

Conditions

Diabetes Mellitus, Type 2

Interventions

Salts

Condition Hierarchy (Ancestors)

Diabetes Mellitus; Glucose Metabolism Disorders; Metabolic Diseases; Nutritional and Metabolic Diseases; Endocrine System Diseases

Intervention Hierarchy (Ancestors)

Inorganic Chemicals

Study Officials

• Zhaoping Li, MD, PhD

  David Geffen School of Medicine, UCLA Center for Human Nutrtiion

  PRINCIPAL INVESTIGATOR

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: RANDOMIZED
• Masking: NONE
• Purpose: OTHER
• Intervention Model: CROSSOVER
• Sponsor Type: OTHER
• Responsible Party: PRINCIPAL INVESTIGATOR
• PI Title: Professor of Medicine

Study Record Dates

• First Submitted: August 13, 2009
• First Posted: December 7, 2009
• Study Start: June 1, 2008
• Primary Completion: October 1, 2008
• Study Completion: May 1, 2009
• Last Updated: October 26, 2018

Record last verified: 2018-10