Research Articles
Published research studies are articles that present the findings of original research that has undergone a peer-review process and has been made publicly available in scholarly journals, books or other media.
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- Registered users can submit any published journal article that has a unique DOI (Digital Object Identifier) name or link to Research Hub.
- For example, you can paste the full DOI link:
https://doi.org/10.1109/5.771073 or just the DOI name: 10.1109/5.771073 into the field above and click submit.
- The person who is first to submit a valid article to Research Hub will forever be credited for it, and every article submission earns you +6 Research Points.
Research Insights
Insights are moderated by the Research Hub team and offer an at-a-glance overview of interesting research findings.
Adding fresh herbs like parsley and chives to air-fried sardines reduces the levels of harmful cholesterol oxidation products formed during cooking.
Clinical Study Fat Oxidation Parsley Sardine
To conduct this study, sardine fillets were air fried, a method considered healthier as it allows frying without oil. The research then revolved around the monitoring of two types of substances: cholesterol oxidation products (COPs), theorised to increase with the high heat, and essential polyunsaturated fatty acids (PUFAs), which typically decrease in such conditions.
In the analysis of the results, it was observed that, indeed, cooking through air frying escalated the levels of COPs while diminishing that of essential PUFAs. The experiment further introduced fresh herbs, namely parsley, chives and a mix of both, owing to their properties as natural antioxidants. This addition was observed to lower the levels of COPs formed, indicating a healthier outcome. Specifically, air-fried sardines with 4% cheiro-verde (the mixed herbs) offered the best protection against lipid or fat oxidation.
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Review Articles
Review articles summarise and critically evaluate the current state of research on a specific topic or field by synthesising multiple primary research studies.
Clinical Trials
Clinical trials are research studies that involve people and are conducted to evaluate the safety and efficacy of new treatments or interventions, such as drugs, medical devices, or behavioural therapies.
Study Protocols
Published study protocols are detailed plans that outline the objectives, methodology, statistical analyses, and organisation of a research study that have been made publicly available for others to review and use as a reference.
Presentation Slides
Chinese Medicine Research Hub
Clinical Study
Adding fresh herbs like parsley and chives to air-fried sardines reduces the levels of harmful cholesterol oxidation products formed during cooking.
2017 Journal of Food Science Impact of Air Frying on Cholesterol and Fatty Acids Oxidation in Sardines: Protective Effects of Aromatic Herbs
Ferreira FS, Sampaio GR, Keller LM, Sawaya ACHF, Chávez DWH, Torres EAFS, Saldanha T
Executive Summary
Write an executive summary in the form of a blog article on the topic of "Research into Chinese medicine treatment for Air Frying" summarising the research below and using language that can be easily understood by patients and avoiding medical jargon using a professional and caring tone of voice.
Write an executive summary in the form of a blog article on the topic of "Researched Chinese medicine treatments for Air Frying" summarising the research below in an objective and easy to understand way, and using language that can be easily understood by patients. Group the article into Chinese medicine treatments first, followed by nutrition and other treatments. Avoid using medical jargon and use a professional and caring tone of voice.
Write me a concise but easy to understand executive summary on the topic of "Chinese medicine treatments for Air Frying" based on the following research that I will give you. Your summary should be 2 paragraphs long in Australian English spelling and include references to the studies.
A Clinical Study published in 2017 in the journal Journal of Food Science found that Adding fresh herbs like parsley and chives to air-fried sardines reduces the levels of harmful cholesterol oxidation products formed during cooking. To conduct this study, sardine fillets were air fried, a method considered healthier as it allows frying without oil. The research then revolved around the monitoring of two types of substances: cholesterol oxidation products (COPs), theorised to increase with the high heat, and essential polyunsaturated fatty acids (PUFAs), which typically decrease in such conditions.
In the analysis of the results, it was observed that, indeed, cooking through air frying escalated the levels of COPs while diminishing that of essential PUFAs. The experiment further introduced fresh herbs, namely parsley, chives and a mix of both, owing to their properties as natural antioxidants. This addition was observed to lower the levels of COPs formed, indicating a healthier outcome. Specifically, air-fried sardines with 4% cheiro-verde (the mixed herbs) offered the best protection against lipid or fat oxidation.
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Adding fresh herbs like parsley and chives to air-fried sardines reduces the levels of harmful cholesterol oxidation products formed during cooking.