The compounds, heterocyclic amines (HCA), are produced during grilling.
Researchers at Kansas State University (KSU) have reportedly tested three commercial spice- containing marinade blends (
The scientists found that steaks marinated in the Caribbean blend produced the highest decrease in HCA content (88 percent), followed by the herb blend (72 percent) then the southwest blend (57 percent).
“Commercial marinades offer spices and herbs which have antioxidants that help decrease the HCAs formed during grilling,” said Dr. J.S. Smith, principal researcher at KSU. “The results from our study have a direct application since more consumers are interested in healthier cooking.”
Source: Institute for Food Technology