ESPA 2010 study at The University of Western Ontario finds the sauces you use when firing up the barbecue this summer may provide unforeseen health benefits.
The research, led by Western biology and psychology postdoctoral fellow Raymond Thomas, shows common marinades may be more than just tasty sauces -- they can also provide a major source of natural antioxidants. The paper was co-authored by Mark Bernards and Christopher Guglielmo in Western's department of biology.
Foods rich in antioxidants play an essential role in preventing cardiovascular diseases, cancers, neurodegenerative diseases like Alzheimer's and Parkinson's, inflammation and problems associated with cutaneous aging.
"Herbs and spices are excellent sources of antioxidants, but estimating consumption rates can be difficult considering they are not generally consumed in large quantities, compared to fruits and vegetables," says Thomas. "Instead, they are used in relatively small amounts as ingredients in recipes and formulations such as spice mixes and marinating sauces that enhance food flavor."
Know more: https://www.sciencedaily.com/releases/2010/03/100323121803.htm
