Herb-based marinades and spices contain antioxidants that are beneficial to one’s health. It is already known that antioxidants have cancer and age-fighting properties.
A study by researchers at the University of Western Ontario was published in the Journal of Food Composition and Analysis. It found that antioxidants are still present and provide benefits even after being exposed to a high temperature like a barbecue.
Biologists analyzed seven of the most popular marinades to see whether they retained their benefits after being cooked at a high temperature. The marinades selected were Grace’s Jerk’s Sauce, Diana’s Garlic and Herbs, Diana’s Honey Garlic, Renee’s Sesame Ginger Teriyaki, Renée’s Roasted Peppers, Renée’s Lemon Pepper and Garlic and, finally, Mr. Goudas’ Fine Herbs.
Allspice, hot pepper, sesame and ginger marinades retained the most benefits at a high temperature.
On the other hand, barbecuing can lead to the appearance of certain toxins associated with stress and inflammation found in cases of diabetes, cardiovascular disease and kidney disease.