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A new study conducted by researchers from the Miguel Hernandez University (UMH) showed that cloves are the best natural antioxidant.

Having a high levels of phenolic compounds as well as other properties, cloves have been identified as the best antioxidant 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,” says Juana Fernández-López, one of the authors of the study and a researcher at the UMH.

“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

The objective of the study is to enable these spices to be incorporated into food products (above all meat products) as natural antioxidants.