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Your favorite marinades may provide a beneficial source of natural antioxidants, according to a new study by researchers at The University of Western Ontario.
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After analyzing seven popular brands of marinade that contained herbs and spices as their primary ingredients, they found “very good quantities” of antioxidants remained, even after cooking and marinating.
Although marinating meat reduced antioxidants levels by 45-70 percent, there was still a benefit over cooking meat plain, with no marinade.
Consumers can help boost their intake of antioxidants by choosing sauces with the highest levels of antioxidants to begin with, according to researchers.
“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,” Science Daily reported.
Science Daily March 24, 2010
Journal of Food Composition and Analysis May 2010, Volume 23, Issue 3, Pages 244-252