VOA慢速英语 在医学实验室寻找香料新用途

　　Researchers Paul Sherman and Jennifer Billing worked at Cornell University when their study was published in nineteen ninety-eight. They said spices contain substances that kill or slow the growth of dangerous bacteria in food. Some spices destroy bacteria. Spices have long been used to keep food safe to eat. In the past, spices also helped to prevent the wasting away of dead bodies.

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　　VOICE ONE:

　　A more recent study found that adding spices to meat before cooking at high temperatures may reduce harmful chemicals. Researchers from Kansas State University reported last year on their experiments with steaks.

　　The researchers found a major decrease in unwanted chemicals by preparing the meat with spice and herb marinades. The study showed that this may decrease formation of heterocyclic amines, also known as HCAs. The researchers say these chemicals may cause cancer in some people.

　　VOICE TWO:

　　America's National Cancer Institute says cooking meat at very high temperatures produces the most HCAs. The chemicals form when amino acids react with creatine, a chemical found in muscles. But meats from organs and non-meat protein sources have little or no HCA.

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