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2017 Journal of Food Science
Clinical Study Air Frying Chives Sardine
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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 Parsley" 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 Parsley" 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 Parsley" 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.
