Spices Inhibit the Formation and Absorption of Malondialdehyde From Hamburger Meat

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

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