Rosemary helps in Cancer Prevention - Navtej Kohli
Another astounding study in Medical Sciences on Navtej Kohli Blog.
Navtej Kohli certainly has a good news for all you foodies out there…
Scientists have found that adding the seasoning to hamburgers and meat may reduce chances of cancer.
J. Scott Smith, a food science professor has advised that applying rosemary seasoning to hamburgers can break up the potentially cancer-causing compounds formed when the meat is cooked.
Smith has been conducting studies into the carcinogenic compounds known as HCAs (heterocyclic amines). The presence of HCAs is a potential problem in cooked beef.
He and his colleagues looked into the commercial rosemary extracts’ effect on stopping HCAs from forming in cooked beef patties. They found that the HCAs were reduced in levels ranging from 30 to 100 percent.
Rosemary contains phenolic compounds including rosmarinic acid, carnosol and carnosic acid block the HCAs before they can form during heating.
Rosemary is among those herbs and spices with basil, mint, sage, savoury, marjoram, oregano and thyme, all rich in antioxidants.
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