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.
Air Frying Chives Fat Oxidation
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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.
Pecan‐enriched diets increase energy expenditure and fat oxidation in adults at‐risk for cardiovascular disease in a randomised, controlled trial
2021 Nov 28 Journal of Human Nutrition and Dietetics Guarneiri LL, Paton CM, Cooper JA
Daily consumption of pecans may increase select measures of energy expenditure and fat oxidation in adults at-risk for cardiovascular disease.
Randomised Controlled Trial Cardiovascular Disease Energy Expenditure Fat OxidationImpact of Air Frying on Cholesterol and Fatty Acids Oxidation in Sardines: Protective Effects of Aromatic Herbs
2017 Nov 10 Journal of Food Science Ferreira FS, Sampaio GR, Keller LM, Sawaya ACHF, Chávez DWH, Torres EAFS, et al.
Clinical Study Experimental Study Fat Oxidation Air Frying Chives Parsley SardineAdding fresh herbs like parsley and chives to air-fried sardines reduces the levels of harmful cholesterol oxidation products formed during cooking.
Anti-Obesity Effect and Action Mechanism ofAdenophora triphyllaRoot Ethanol Extract in C57BL/6 Obese Mice Fed a High-Fat Diet
2013 Mar 23 Bioscience, Biotechnology, and Biochemistry LEE SE, LEE EH, LEE TJ, KIM SW, KIM BH
In summary, ATREE increased the anti-oxidation capacity in mice, and showed anti-obesity effect by antiinflammatory action in obesity, defined as state of lowgrade inflammation, accompanying increased expression of adiponectin and decreased expression of TNF-Alpha. In conclusion, ATREE appears to have a great potential for use as a natural material or treatment in the prevention of obesity and metabolic syndrome induced by oxidative stress.
Network Pharmacology Animal Study Obesity Sha ShenResearch 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.
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, et al.
Clinical Study Air Frying Chives Parsley
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.
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.
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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.
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