Spice Up Your Health This Barbecue Season

U. of Western Ontario ^ | March 23, 2010 | Communications Staff

[Pharmboy]

London, ON – A new 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 flavour.”

Diverse processing methods during manufacture, length of marinating time and exposure to various modes of cooking can significantly alter the antioxidant status of these products and, consequently, the amount of antioxidants available to consumers.

Thomas was able to show for the first time the impact of marinating and cooking meat on the antioxidant status of seven different popular brands and flavours of marinade containing herbs and spices as primary ingredients. Each is readily available at local grocery stores and included jerk sauce, garlic and herb, honey garlic, roasted red pepper, lemon pepper garlic, sesame ginger teriyaki and green seasoning.

His research found very good quantities of antioxidants in all seven sauces, but that marinating meat prior to cooking reduced antioxidant levels by 45-70 percent. Both Grace Jerk Sauce and Renée’s Sesame Ginger Teriyaki outperformed the other five sauces tested before and after cooking because they contain substantial quantities of ingredients like hot peppers, allspice, sesame and ginger – all of which have high antioxidant properties.

Despite the high percentage of antioxidant loss following marinating and cooking, the sauces still provide benefits over cooking meat without them.

“Consumers can maximize their intake of the antioxidants available in these sauces by choosing those with the highest antioxidant levels prior to marinating and cooking,” says Thomas. “Alternatively, you can brush the sauce on just before serving the meat, or consume it without cooking – like as a salad dressing – where it is permissible to do so.”

Published in the Journal of Food Composition and Analysis, the findings are particularly relevant given concerns about the potential health risks and toxicity associated with the use of some synthetic antioxidants. This concern has resulted in an ongoing search for safe and inexpensive antioxidants of natural origins, including those found in herbs and spices.

Contact:

Raymond Thomas, Departments of Biology and Psychology; Kilee Patchel-Evans Autism Research Group, 519-661-2111 ext. 81596, rthoma2@uwo.ca

Douglas Keddy, Research Communications Coordinator, 519-661-2111 ext. 87485, dkeddy@uwo.ca

[Pharmboy]

Good news from Canada!

[JoeProBono]

"This picture illustrates our attempts at making the jerk sauce that we used to marinate vegetables before we roasted them, for our jerk-roasted vegetables side dish. We found a recipe for jerk sauce here, and after doubling it, followed it religiously. (Missing labels in the picture: thyme, black pepper, lime, rum; this picture was taken before we added those ingredients.) Of course, it was INSANELY spicy, just incredibly, painfully, spicy. And we had a whole blender full of it. So we bought some yogurt and mixed spoonfuls of the sauce into a much larger proportion of yogurt, and added some oil, and salt, and then used that sauce to marinate sweet potatoes, parsnips, onions, and regular potatoes. Once we toned down the insane heat, the sauce was pretty delicious; with so many scallions, it was bound to be good. I would recommend NOT doubling the recipe, perhaps adding a little oil to the ingredients before blending, and then mixing the blended paste with yogurt, because the paste will still be spicy. But if you store the paste in a separate container, and mix small quantities with yogurt when needed, you’ve got yourself a handy supply of very good marinade."

[married21]

Do the anti-oxidants from the sauces off-set the damage from the blackened and charred parts of the meat? I remember reading that the burnt parts have something harmful in them, but I don’t recall what.

We barbecue a lot, with old-fashioned charcoal.

[dragnet2]

We barbecue a lot, with old-fashioned charcoal.

The government is considering amending the health plan to include banning charcoal due to the effects of second hand charcoal smoke on neighbors, and the health effects of those that actually cook using charcoal.

[married21]

Really? My husband would be very bummed. What about all those patio chimineas and fire pits? Kind of kills a whole industry there, and ruins a lot of people’s fun.

Well, perhaps we can add some scent and dub it “supersized incense” for outdoor use.

[rahbert]

That would force Texas out of the union for sure!

[married21]

If all the mesquite is leaving, I want to go to.

[pietraynor]

To late Charcoal already banned in parts of California

[Pharmboy]

Mmmmm...Joe, looks good (and good for you, too!). We can always count on you for the best graphics around...thanks much.

[JoeProBono]

;-{)

[stainlessbanner]

FR BBQ Ping - let’s fire ‘em up!

[Constitution Day]

The government is considering amending the health plan to include banning charcoal due to the effects of second hand charcoal smoke on neighbors, and the health effects of those that actually cook using charcoal.

You can have my charcoal when you pry it from my cold, dead hands!!

[Texas resident]

Who gives a damn if bbqing is good for you or not.
Kill it and Grill it.
Gator on the grill is awesome.

[fanfan]

I am not on this list?

Please add me. :-)

[stainlessbanner]

you're on - i'm waving the membership fees :)

enjoy the q fanfan

[doodad]

Link?

[Pharmboy]

The U Western Ontario up top takes you to the original press release. Just worked again for me...

[Rebelbase]

I’m committing a culinary crime here today, simmering a pork loin on the stove with bottle BBQ sauce. I threw in 1/2 bottle of apple vinegar and was accidentally inhaling when I took the lid off after about 2 hours. About knocked me to the floor.

[doodad]

Works now go figure. And thanks! I knew BBQ and a beer and a glass of wine were all good.

Now tell me braised pork belly is the best you can have to insure your health.

[fanfan]

Thanks BBQ guy!