Rosemary may block cancer-causing chemicals in meat
Consumers may be able to reduce their risk of developing cancer by sprinkling rosemary extract onto meat before cooking it, scientists have found.
Rosemary is a popular member of the mint family and is rich in antioxidants.
Scientists at Kansas State University believe that the antioxidants may help to break up potentially cancer-causing compounds that form in meat when it is cooked at high temperatures or over a long period of time.
Rosemary extracts are also thought to help protect the pancreas, according to J Scott Smith, a food science professor at Kansas State University.
The expert advised: "Put a little bit on the surface [of your meat].
"Rosemary extracts shouldn't have much of an aroma to them. Most people don't want a rosemary-flavoured burger. So if you get the extract you don't really know it's there," he added.
Previous research has suggested that rosemary may protect against stroke and Alzheimer's disease, and it has long been thought to benefit the nervous system.
Consumers may be able to reduce their risk of developing cancer by sprinkling rosemary extract onto meat before cooking it, scientists have found.
