Marinating beef with South African red wine may protect against lipid peroxidation during cooking
D. M. Blackhurst1*, R-D. Pietersen2, F. H. O’Neill3 and A. D. Marais1
1Division of Lipidology, Department of Internal Medicine, Faculty of Health Sciences, University of Cape Town, Anzio Road, Observatory 7925, South Africa.
2Division of Molecular Biology and Human Genetics, Department of Biomedical Sciences, Faculty of Health Sciences, University of Stellenbosch, Francie van Zyl Avenue, Stellenbosch 7505, South Africa.
3Biochemistry Division, North-West University, Potchefstroom 2520, South Africa.
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