Clove is the best antioxidant spice, according to Miguel Hernandez University (UMH) researchers.
Using spices eaten in the Mediterranean diet as natural antioxidants is a good way forward as far as health is concerned.
Boffins from the Miguel Hernandez University have identified cloves (Syzygium aromaticum) as the best antioxidant spice, due to the fact they contain high levels of phenolic compounds, as well as having other properties.
"Out of the five antioxidant properties tested, cloves had the highest capacity to give off hydrogen, reduced lipid peroxidation well, and was the best iron reducer", Juana Fernandez-Lspez, one of the authors of the study and a researcher at the UMH, tells SINC.
As a result, the research study published in the latest issue of the Flavour and Fragrance Journal ranks this spice as the best natural antioxidant.
"The results show that use of the natural oxidants occurring in spices used in the Mediterranean diet, or their extracts, is a viable option for the food industry, as long as the organoleptic characteristics of the food product are not affected", adds the researcher.
"These substances exhibit high antioxidant capacity, and could have beneficial effects for health", says the researcher.
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