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Spices Inhibit the Formation and Absorption of Malondialdehyde From Hamburger Meat

This study has been completed.
Information provided by:
University of California, Los Angeles Identifier:
First received: August 13, 2009
Last updated: December 4, 2009
Last verified: November 2009

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

Condition Intervention
Healthy Volunteers
Other: salt
Other: Spice mixture

Study Type: Interventional
Study Design: Allocation: Randomized
Intervention Model: Crossover Assignment
Masking: Open Label
Primary Purpose: Basic Science
Official Title: Absorption, Metabolism and Antioxidant Effects of Common Herbs

Resource links provided by NLM:

Further study details as provided by University of California, Los Angeles:

Primary Outcome Measures:
  • The protocol is designed to study the effect of spice on MDA production in hamburg meat [ Time Frame: 2 days ] [ Designated as safety issue: No ]

Enrollment: 10
Study Start Date: June 2008
Study Completion Date: May 2009
Primary Completion Date: October 2008 (Final data collection date for primary outcome measure)
Arms Assigned Interventions
Active Comparator: spice
subjects consume a spice containing hamburger meat
Other: Spice mixture
hamburger meat cooked with spice mixture
Placebo Comparator: Salt
Subjects consume salt containing hamburger meat
Other: salt
hamburger meat cooked with salt

Detailed Description:

10 male subjects with type 2 diabetes mellitus who will be recruited based on inclusion and exclusion criteria. The study will be carried out in accordance with the guidelines of the Human Subjects Protection Committee of the University of California, Los Angeles. All subjects will give written informed consent before the study begins. After the screening visit, each subject will come to the Center for Human Nutrition on two 1-day test phases separated by at least one week. At each of phases, subjects will consume, in a random order, two different test meals consisting of either: a) a ground dark meat beef patty seasoned with salt only, or b) a ground dark meat beef patty seasoned with a spice mixture and salt. The subjects will be asked to avoid eating meat, poultry, or fish products for 3 days before the day of each of the two experimental phases


Ages Eligible for Study:   20 Years to 45 Years
Genders Eligible for Study:   Both
Accepts Healthy Volunteers:   Yes

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
  Contacts and Locations
Choosing to participate in a study is an important personal decision. Talk with your doctor and family members or friends about deciding to join a study. To learn more about this study, you or your doctor may contact the study research staff using the Contacts provided below. For general information, see Learn About Clinical Studies.

Please refer to this study by its identifier: NCT01027052

Sponsors and Collaborators
University of California, Los Angeles
Principal Investigator: Zhaoping Li, MD, PhD David Geffen School of Medicine, UCLA Center for Human Nutrtiion
  More Information

No publications provided by University of California, Los Angeles

Additional publications automatically indexed to this study by Identifier (NCT Number):
Responsible Party: Zhaoping Li, MD, PhD/Professor of Medicine, David Geffen School of Medicine, UCLA Center for Human Nutrition Identifier: NCT01027052     History of Changes
Other Study ID Numbers: 08-03-008-01
Study First Received: August 13, 2009
Last Updated: December 4, 2009
Health Authority: United States: Institutional Review Board

Keywords provided by University of California, Los Angeles:
Spice processed this record on March 03, 2015