Posted on Apr 01, 2010, 6 a.m.
Marinating meats in preparations that include ingredients such as hot peppers, allspice, sesame and ginger, is a simple and easy way to introduce antioxidants into meals.
Studies have shown that foods rich in antioxidants serve an essential role in preventing cardiovascular diseases, cancers, neurodegenerative diseases like Alzheimer’s and Parkinson’s, and disorders relating to inflammation. In that herbs and spices are excellent sources of antioxidants, Raymond Thomas, from The University of Western Ontario (Canada), and colleagues reveals that marinating meats in preparations that include ingredients such as hot peppers, allspice, sesame and ginger, is a simple and effective way to introduce antioxidants into meals. Despite finding that cooking may reduce antioxidant levels in marinades by up to 70%, the team reports that the marinades still provide benefits as compared to cooking without them.
Raymond H. Thomas, Mark A. Bernards, Erin E. Drake, Christopher G. Guglielmo. “Changes in the antioxidant activities of seven herb- and spice-based marinating sauces after cooking.” Journal of Food Composition and Analysis, 6 February 2010.