June 30, 2005 – Adding rosemary extract to meat before grilling it helps reduce potentially carcinogenic materials that form when cooked at high temperatures.
This is what the Dr J. Scott Smith, of Kansas State University, after having measured the antioxidant effect of different types of herbs which he successively added to ground beef, before cooking it in a Teflon pan.
Analysis of the meat samples revealed that the lowest concentration of heterocyclic amines (HCAs) was obtained by mixing ground beef with rosemary extract. Oregano, sage, and basil had similar properties, but to a lesser extent, than rosemary extract.
HCAs are potentially carcinogenic chemical compounds that were discovered in 1977 by Japanese researchers in fish smoke condensates. It is also found in cigarette smoke. HCAs found in meat result from its chemical decomposition when cooked at a temperature above 300 ° C – a process known as pyrolysis.
It would be the ursolic acid and the carnosol, present in the extract of rosemary, which would make it possible to reduce the carcinogenic potential of the HCAs formed during the cooking of the meat. However, this extract is expensive and it is not approved in all countries. This is why the Dr Smith plans to do further testing to determine how much whole rosemary would be required to provide the same effect as the extract.
In addition, it is suggested to reduce the intensity of the fire as well as the cooking time of the meat in order to reduce the formation of AHC. It is also recommended to turn the meat often in the pan or on the grill. Finally, nutritionists advise to accompany grilled meat with vegetables and legumes. These are rich in antioxidants and dietary fiber which aid in the neutralization and elimination of HCAs.
The results of the study of Dr Smith – who received no funding from companies marketing rosemary extract – were presented at a conference on analytical chemistry and applied spectroscopy recently held in Orlando, Florida.
Martin LaSalle – PasseportSanté.net
According to Reuters and Press.
