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Rosemary Significantly Lowers Carcinogens Produced By Cooking Meat

February 16, 2010: 11:09 AM EST
Adding rosemary extract to ground beef decreases carcinogenic compounds caused by cooking, a U.S. study has found. Mutagenic compounds called heterocyclic amines (HCAs) form when meat and fish are grilled, pan-fried, broiled, or barbecued at high temperatures. The U.S. government has classified HCAs as carcinogens that increase the risk of certain types of cancers. Five rosemary extracts in different concentrations of water and ethanol were placed directly on both sides of ground beef patties cooked at different times and temperatures. All of the concentrations significantly decreased the levels of HCAs at both cooking temperatures, the researchers found.
Kanithaporn Puangsombat and J. Scott Smith, "Inhibition of Heterocyclic Amine Formation in Beef Patties by Ethanolic Extracts of Rosemary", Journal of Food Science, February 16, 2010, © Institute of Food Technologists
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