Nutraceuticals and nootropics for anti-aging

Rosmarinic Acid suppresses the formation of cancer-causing chemicals when meat is grilled.

A recent widely distributed news story quoted Professor J Scott Smith of Kansas State University as saying that barbecued meats can be made less carcinogenic by applying rosemary leaves before grilling. It has long been known that grilling generates a variety of cancer-causing chemicals, including ‘heterocyclic amines’ and ‘oxysterols’. The formation of these carcinogens is suppressed by the presence of rosmarinic acid and other substances in rosemary leaves.

While rubbing meat with rosemary leaves before cooking has a certain culinary appeal, it is not a reliable way to apply rosmarinic acid to meats. A better method would be to sprinkle a concentrated rosemary extract on the meat. The powdered extract is far richer in the protective substances than rosemary leaves are, will cling to the meat better, and will provide more even coverage of the meat surface.

Link to news article:

Rosemary makes a healthier barbecue

Links to research articles:

Cholesterol oxidation: health hazard and the role of antioxidants in prevention.

Influence of antioxidants in virgin olive oil on the formation of heterocyclic amines in fried beefburgers.

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LifeLink carries rosmarinic acid in 35 mg capsules.