Herbs and spices in marinades are found to provide a major source of natural antioxidants, according to a study.
The study showed he 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.
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.
However though marinating meat prior to cooking reduced antioxidant levels by 45-70 percent, benefits can still be reaped over cooking meat without any marinade.
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. 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.
[Source]
Chapter: Food :: 7 May 2010
