Add rosemary to your diet, prevent cancer
May 24, 2008
Apart from adding flavor to meat, there is another good reason using rosemary – cancer prevention. Scientists have discovered that adding the seasoning to hamburgers and meat might protect against cancerous growth onset.
J. Scott Smith, a KSU food science professor at Kansas State University has proposed that by adding rosemary seasoning to hamburgers might break up the potentially cancer-causing factors and cells formed when the meat is being cooked.
One can put a little bit on the surface. Rosemary extracts should not have much of an aroma to them. Most people do not want a rosemary-flavored burger. So if you get the extract you do not really know it is there as the professor stated.
Scott has been conducting studies into the carcinogenic compounds called as HCAs (heterocyclic amines). The presence of HCAs is an important factor that creates trouble in cooked beef. He and his colleagues observed the effects of the commercial rosemary extracts on stopping HCAs from to form in cooked beef patties. They discovered that the HCAs were reduced in levels that ranged from 30% to 100%.
Rosemary contains phenolic compounds that include rosmarinic acid, carnosol and carnosic acid that can block the HCAs before they get formed during heating. The present results are sequel-supporting line with the previous findings from Smith’s group that revealed that marinating steaks with certain herbs and spices also reduces HCAs.
Rosemary is among the herbs and spices with basil, mint, sage, savory, marjoram, oregano and thyme, all are full of antioxidants, a cancer fighting agent. “The industry is moving toward an extract that you can rub onto the surface, or a rub that you can mix into the power to get better flavor to the hamburger,” Scott completed.
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