Zhang Yanjun, Henning Susanne M, Lee Ru-Po, Huang Jianjun, Zerlin Alona, Li Zhaoping, Heber David
Center for Human Nutrition, University of California , Los Angeles, CA , USA.
Int J Food Sci Nutr. 2015 May;66(3):260-5. doi: 10.3109/09637486.2014.1000837. Epub 2015 Jan 13.
Spices are rich in natural antioxidants and have been shown to be potent inhibitors of lipid peroxidation during cooking of meat. Turmeric contains unique conjugated curcuminoids with strong antioxidant activity. Piperine, one of the main constituents of black pepper, is known to increase the bioavailability of curcuminoids in mouse and human studies when consumed with turmeric. We investigated whether adding black pepper to turmeric powder may further inhibit lipid peroxidation when added to meat patties prior to cooking. The addition of black pepper to turmeric significantly decreased the lipid peroxidation in hamburger meat. When investigating the antioxidant activity of the main chemical markers, we determined that piperine did not exhibit any antioxidant activity. Therefore, we conclude that other black pepper ingredients are responsible for the increased antioxidant activity of combining black pepper with turmeric powder.
香料富含天然抗氧化剂，已被证明在肉类烹饪过程中是脂质过氧化的有效抑制剂。姜黄含有具有强大抗氧化活性的独特共轭姜黄素类化合物。胡椒碱是黑胡椒的主要成分之一，在小鼠和人体研究中发现，与姜黄一起食用时，它能提高姜黄素类化合物的生物利用度。我们研究了在肉饼烹饪前将黑胡椒添加到姜黄粉中是否会进一步抑制脂质过氧化。在姜黄中添加黑胡椒显著降低了汉堡肉中的脂质过氧化。在研究主要化学标志物的抗氧化活性时，我们确定胡椒碱不具有任何抗氧化活性。因此，我们得出结论，黑胡椒的其他成分是黑胡椒与姜黄粉混合后抗氧化活性增强的原因。
