Cloves Ranked Best Antioxidant Spice

ELCHE, SpainResearchers from the Miguel Hernández University identified cloves (Syzygium aromaticum) as the best antioxidant spice because they contain high levels of phenolic compounds in addition to other properties.

Researchers also evaluated the antioxidant effect of the essential oils from other spices used in the Mediterranean dietoregano, thyme, rosemary and sage. The objective was to enable these spices to be incorporated into food products as natural antioxidants.

"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, said researcher Juana Fernández-López. "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. These substances exhibit high antioxidant capacity, and could have beneficial effects for health."

Researchers noted lipid oxidation is one of the main reasons for foods deteriorating, and causes a significant reduction in their nutritional value, as well as loss of taste. These alterations lead to a reduction in the useful lifespan of the food product. To avoid such deterioration, the food industry uses synthetic antioxidants in its products. However, as these are chemical compounds, questions have been raised about their potential toxicity and side effects. As a result, there is a growing interest in using plant-based products with potential antioxidant activity, in order to replace the synthetic antioxidants with "natural" substances.