As the temperatures continue to rise, individuals are reminded that its almost grilling season, and they may be able to start serving meals that offer a variety of health benefits.
According to a new study published in the Journal of Food Composition and Analysis, while protein is a very important part of an individuals nutritional intake, the marinades that are made for the meat may offer that can offer even more health benefits.
Some of the herbs and spices that are in a marinade can help prevent cardiovascular disease, inflammation and neurological diseases such as Alzheimers and Parkinsons. Researchers believe that in order to get the most health benefits possible, it may be a good idea to serve protein with some sauce to accompany it.
The scientists found that the antioxidants in the marinades work the best when they are not cooked, so servers should use the sauce after grilling.
“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,” said study leader Raymond Thomas.