Even brief exposure to a marinade has been found to help prevent these carcinogens from forming. The antioxidants that may help protect against HCAs can be found in each of a marinade's three essential components, according to Pence. E. A wide range of flavorings contain antioxidants that scientists believe have cancer-fighting properties. Garlic, onion and chives, all great in marinades, contain anti-oxidants that are said to protect against stomach and colon cancer. Turmeric, the mild spice that gives curry powder its traditional yellow hue, is another major player.
Herbs containing antioxidants include thyme, oregano and rosemary.
According to cookbook author and recipe creator, Dana Jacobi, there are a few simple rules to follow when preparing a marinade. Large pieces need more to adequately cover the food's surface. Total immersion is not necessary, but the food should be turned occasionally so that all surfaces will be in contact with the marinade long enough to benefit. Jacobi suggests using a heavy-duty, resealable plastic bag to hold the marinating foods. Two notes of caution should be observed when using marinades.