If you’ve ever doubted the medicinal uses or health benefits of herbs and spices, new research at the University of Arizona indicates oregano could be a super-hero.
“Adding oregano to meat before grilling could reduce the formation of potentially cancer-causing compounds by up to 78 percent, University of Arizona researchers have found. The (herb) also helps inactivate harmful E. coli O157:H7 in the meat,” says an article in UANow, an e-mail news publication from the university in Tucson.
“Research conducted by UA microbiologist Sadhana Ravishankar has shown that a compound in oregano reduces the formation of heterocyclic amines, the potentially cancer-causing culprits that can form in grilled meat,” according to the article, written by Shelley Littin.
Ravishankar is an assistant professor in the UA’s department of verinary science and microbiology in the College of Agriculture and Life Sciences. Her study was published in the Journal of Agricultural and Food Chemistry.
To read more, go to UANow.