Food chemistry Professor J. Scott Smith of Kansas State University studied the anti-oxidant properties of some spices: cumin, finger root, tumeric, rosemary, coriander seeds, and galangal. Rosemary, tumeric, and finger root contain the highest level of antioxidants. Antioxidant -rich spices, according to Smith, lessen the amount of heterocyclic amines (HCAs) found in cooked beef for up to 40 percent. HCAs are carcinogenic compounds produced when meat is grilled, fried, boiled, or barbecued. Rosemary extracts alone blocked HCAs by 61 to 79 percent. Some Thai spices also inhibited 40-43 percent of carcinogens.
With this development, Smith recommends that spices become basic ingredients in cooking. HCAs increase with higher temperatures and extended cooking time, but they will be lessened if spices are mixed in which will block the formation of carcinogens while cooking even when under increased heat.
As it is commonly implied, prevention is better than cure.
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