Spanish researchers discovered the spice was the best antioxidant because of the high levels of phenolic compounds it contained. Antioxidants are crucial in keeping food fresh and the findings could have wide-ranging implications for the food industry. They also have health benefits.
The study has been hailed as a win for the push towards more natural foods as cloves would be able to replace synthetic antioxidants which are currently used by manufacturers to make food last longer.
Professor Juana Fernández-López, from Spain’s Miguel Hernández University, said cloves were a versatile spice: “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”, she said.
The research study, published in the latest issue of the Flavour and Fragrance Journal, ranked the spice as the best natural antioxidant.
Find the full article here: http://www.telegraph.co.uk/health/healthnews/7467112/Cloves-are-new-healthy-super-food-scientist.html.