Spices May Have Antioxidant Properties

VIENNA, Austria—In two studies published in the Journal of Agricultural and Food Chemistry (54, 17:6303-6307, 2006; 54, 17:6436-9, 2006), the rate of oxidation decreased with increasing concentrations of the spices. Clove leaf oil, capsaicin, dihydrocapsaicin, curcumin and oil of clove demonstrated antioxidant scavenging activity against the 2,2-diphenyl-1-picryl hydracyl (DPPH) radical and showed a significant inhibitory effect against hydroxyl radicals. The clove leaf essential oil also acted as an iron chelator. Oxidation of serum lipids was reduced by capsaicin, dihydrocapsaicin and curcumin in a concentration-dependent manner.