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

ne'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.


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

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