Monday
Aug012005
Rosemary for More than Remembrance
Mon, August 1, 2005 at 08:41AM Barbecue time is here, accompanied by a slight increase in the consumption of some known cancer-causing compounds. These are heterocyclic amines, or HCAs, which are found in cooked fish and meat. HCAs are produced in protein-rich 'muscle' foods that have been barbecued, grilled, broiled, or fried.
Many spices contain antioxidants that counteract the natural deterioration of food. Rosemary is a powerful antioxidant, containing two substances - rosmarinic acid and carnosic acid - that have been shown to reduce the formation of at least two HCAs normally formed when beef is cooked at high temperatures (over 375 degrees). However, not all the HCAs were inhibited. Maybe we need to add another spice or two?
Read about this at Newswise.
Many spices contain antioxidants that counteract the natural deterioration of food. Rosemary is a powerful antioxidant, containing two substances - rosmarinic acid and carnosic acid - that have been shown to reduce the formation of at least two HCAs normally formed when beef is cooked at high temperatures (over 375 degrees). However, not all the HCAs were inhibited. Maybe we need to add another spice or two?
Read about this at Newswise.
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