For those who love summer grilling but are afraid of the health consequences, the new research into a potentially anti-carcinogenic role of rosemary extracts and Thai spices will be welcome news.

Charring increases the levels of carcinogenic compounds known as heterocyclic amines (HCAs) in meats, but scientists working for the Food Safety Consortium (FSC) found that some commercial rosemary extracts can inhibit the formation of HCAs in cooked beef patties by 61 to 79 percent.

Thai spices can inhibit the formation by about 40 to 43 percent, and scientists believe antioxidants present in both are responsible.

“What it boils down to in a lot of the cases is preference as far as the flavor,” says Scott Smith, a Kansas State University food chemistry professor who researched the issue for the FSC.

“Some of these Thai spices are unique and there would be ones in colors that people would want to use more than a rosemary or cinnamon or other products,” he adds.

Antioxidants, which have long been known for their anti-cancer properties, are also available in the form of nutritional supplements.