Wednesday, June 27, 2007

Herbs can reduce cancer causing compounds in cooked meat

Brush On The Marinade, Hold Off The Cancerous Compounds ScienceDaily 6/27/07 "“Heterocyclic amines (HCAs) in foods have been in the spotlight for many years,” Smith said. “They are carcinogenic and mutagenic compounds that are found at parts per billion levels in cooked fish and meats.”...Previous research has shown that grilled beef is a major source of dietary HCAs when cooked at temperatures from 375 degrees F (190.5 degrees C) and above...Cooking meats with natural antioxidants decreases or eliminates HCAs on meat,” ...such as basil, mint, rosemary, sage, savory, marjoram, oregano, and thyme. Most of these herbs are rich in three compounds – carnosic acid, carnosol and rosmarinic acid – that are potent antioxidants...after marinating them with a commercial product containing rosemary and thyme, the cooked product’s level of reduced HCAs – an 87 percent decrease ..."

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