Marinades have Antioxidant Benefits

Marinating that steak before tossing it on the grill may offer a whole lot more than just increased flavor. Antioxidant-rich spice and herb marinades may actually decrease the formation of heterocyclic amines (HCAs) -- potentially cancer-causing compounds often produced in meat cooked at high temperatures -- by up to 88 percent, according to a new study in the August issue of the Journal of Food Science.

Simulating typical home cooking conditions, researchers from Kansas State University immersed steaks for one hour in marinades prepared from three varieties (Caribbean, Southwest and Herb) of pre-packaged marinade mixes. These steaks, as well as non-marinated steaks and steaks in non-spice marinades, were then grilled at 400 degrees Fahrenheit for five minutes per side. After grilling, researchers compared levels of HCAs in all steaks and found substantial decreases in HCAs in the steaks marinated with antioxidant-rich spices and herbs.

(Source: Marketwatch - http://www.marketwatch.com/news/story/study-finds-spice-rich-marinades-can/story.aspx?guid=%7B95DCCCC7-18AC-495A-9BD3-E0982FA1BF8E%7D&dist=hppr)