Navigation Links
Spice up your health this barbecue season
Date:3/23/2010

London, ON A new study at The University of Western Ontario finds the sauces you use when firing up the barbecue this summer may provide unforeseen health benefits.

The research, led by Western biology and psychology postdoctoral fellow Raymond Thomas, shows common marinades may be more than just tasty sauces they can also provide a major source of natural antioxidants. The paper was co-authored by Mark Bernards and Christopher Guglielmo in Western's department of biology.

Foods rich in antioxidants play an essential role in preventing cardiovascular diseases, cancers, neurodegenerative diseases like Alzheimer's and Parkinson's, inflammation and problems associated with cutaneous aging.

"Herbs and spices are excellent sources of antioxidants, but estimating consumption rates can be difficult considering they are not generally consumed in large quantities, compared to fruits and vegetables," says Thomas. "Instead, they are used in relatively small amounts as ingredients in recipes and formulations such as spice mixes and marinating sauces that enhance food flavour."

Diverse processing methods during manufacture, length of marinating time and exposure to various modes of cooking can significantly alter the antioxidant status of these products and, consequently, the amount of antioxidants available to consumers.

Thomas was able to show for the first time the impact of marinating and cooking meat on the antioxidant status of seven different popular brands and flavours of marinade containing herbs and spices as primary ingredients. Each is readily available at local grocery stores and included jerk sauce, garlic and herb, honey garlic, roasted red pepper, lemon pepper garlic, sesame ginger teriyaki and green seasoning.

His research found very good quantities of antioxidants in all seven sauces, but that marinating meat prior to cooking reduced antioxidant levels by 45-70 percent. Both Grace Jerk Sauce and Rene's Sesame Ginger Teriyaki outperformed the other five sauces tested before and after cooking because they contain substantial quantities of ingredients like hot peppers, allspice, sesame and ginger all of which have high antioxidant properties.

Despite the high percentage of antioxidant loss following marinating and cooking, the sauces still provide benefits over cooking meat without them.

"Consumers can maximize their intake of the antioxidants available in these sauces by choosing those with the highest antioxidant levels prior to marinating and cooking," says Thomas. "Alternatively, you can brush the sauce on just before serving the meat, or consume it without cooking like as a salad dressing where it is permissible to do so."

Published in the Journal of Food Composition and Analysis, the findings are particularly relevant given concerns about the potential health risks and toxicity associated with the use of some synthetic antioxidants. This concern has resulted in an ongoing search for safe and inexpensive antioxidants of natural origins, including those found in herbs and spices.


'/>"/>

Contact: Raymond Thomas
rthoma2@uwo.ca
519-661-2111 x81596
University of Western Ontario
Source:Eurekalert

Related biology news :

1. Variety is the spice of life: too many males, too little time...
2. Synthetic moleculues could add spice to fight against cancer
3. Sugar, spice and puppy dog tails: Developing sex-typed personality traits and interests
4. Spices halt growth of breast stem cells, U-M study finds
5. Study finds blocking angiogenesis signaling from inside cell may lead to serious health problems
6. Youre likely to order more calories at a healthy restaurant
7. UC health news: molecular pathway may predict chemotherapy effectiveness
8. Genes, Environment and Health Initiative invests in genetic studies, environmental monitoring
9. UCR engineers to develop new tool to measure how environmental exposures affect health
10. Researchers developing device to predict proper light exposure for human health
11. Thousands of starving children could be restored to health with peanut butter program
Post Your Comments:
*Name:
*Comment:
*Email:
(Date:6/9/2016)... ISTANBUL , June 9, 2016  Perkotek an innovation leader in attendance control ... to seamlessly log work hours, for employers to make sure the right employees are ... Logo - http://photos.prnewswire.com/prnh/20160609/377486LOGO ... ... ...
(Date:6/2/2016)... , June 2, 2016   The Weather Company ... announcing Watson Ads, an industry-first capability in which consumers will ... being able to ask questions via voice or text and ... Marketers have long sought an ... consumer, that can be personal, relevant and valuable; and can ...
(Date:5/16/2016)... 16, 2016   EyeLock LLC , a market ... opening of an IoT Center of Excellence in ... the development of embedded iris biometric applications. ... convenience and security with unmatched biometric accuracy, making it ... from DNA. EyeLock,s platform uses video technology to deliver ...
Breaking Biology News(10 mins):
(Date:6/27/2016)... (PRWEB) , ... June 27, 2016 , ... ... to bring innovative medical technologies, services and solutions to the healthcare market. The ... implementation of various distribution, manufacturing, sales and marketing strategies that are necessary to ...
(Date:6/27/2016)... 27, 2016   Ginkgo Bioworks , a leading ... was today awarded as one of the World ... world,s most innovative companies. Ginkgo Bioworks is engineering ... real world in the nutrition, health and consumer ... with customers including Fortune 500 companies to design ...
(Date:6/24/2016)... ... June 24, 2016 , ... While the majority of commercial spectrophotometers and ... and the 6000i models are higher end machines that use the more unconventional z-dimension ... light beam from the bottom of the cuvette holder. , FireflySci has developed ...
(Date:6/23/2016)... ... June 23, 2016 , ... ... announce the launch of their brand, UP4™ Probiotics, into Target stores nationwide. The ... is proud to add Target to its list of well-respected retailers. This list ...
Breaking Biology Technology: