Kansas State University researchers say that antioxidant rich spice blends can reduce the risk of these compounds from forming by more than 80 percent.
Researchers used three commercial marinade blends for the study. All of them contained two or more spices from the mint family, which are rich in antioxidants.
And although they didn't test it in the study, the researchers believe the antioxidants in red wine and many fruits and veggies may also do the trick.
The study is published in the Journal of Food Science.