For Better, Safer Burger, Add Rosemary
(HealthDayNews, 6/26/05)

J. Scott Smith of Kansas State University added rosmarinic acid and carnoisic acid, two antioxidants extracted from rosemary, to beef patties. He later measured the heterocyclic amines (HCAs), which are carcinogenic compounds found in cooked muscle foods. He found that the extracts reduced two HCA compounds in patties cooked at 375 and 400 degrees F, but did not affect two other HCA’s. These findings suggest that adding rosemary to meats may reduce the carcinogens which develop during cooking.