![]() "Another thing would be to try some of the things that people put on their foods when they put them on the grill." "We're going to continue this line of research and try to narrow down some of the chemicals in some of the spices because they're loaded with antioxidants," Smith said. More studies are being conducted to determine if temperature adjustment might make a difference with the compounds that weren't reduced. The results showed that two HCA compounds were reduced at cooking temperatures of 375 and 400 degrees Fahrenheit, but two others were not. Smith's experiments sought to find out how much HCAs can be reduced in ground beef patties after the patties are fortified with rosmarinic acid and carnosic acid, two natural antioxidants extracted from rosemary. Antioxidants are often used in food additives to guard against deterioration of food. Scott Smith, a food chemistry professor at Kansas State University, where he is researching the extract for a Food Safety Consortium project. "Rosemary is a hot antioxidant right now. They have also been linked in epidemiological studies to various cancers. HCAs are produced in protein-rich muscle foods that have been barbecued, grilled, broiled or fried. The compounds " heterocyclic amines, known generally as HCAs " are found in cooked fish and meats. The latest one is that the spice can reduce the levels of carcinogenic compounds in grilled ground beef patties. Newswise - Hamburgers may be a bit safer thanks to a dash of rosemary on the grill.Įxtracts of rosemary have been found in recent years to have beneficial effects on food. News Research News Releases Journal News Medical News Science News Life News Business News Expert Pitch Google Fact Check Research Alert Preprints Marketplace News With Video/Audio Multimedia RSS Feeds by Latest News Coronavirus News Currently Embargoed ![]()
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