Making use of spices dined in the Mediterranean diet as natural antioxidants is a good approach ahead as far as physical condition is related.Researchers from the Miguel Hernández University 've discovered cloves as the best antioxidant spice, owing to the reality they 've high levels of phenolic compounds, plus having other properties.
Juana Fernández-López, one of the authors of the study & a researcher at the UMH, said, "Out of the five antioxidant properties tested, cloves had the highest capacity to give off hydrogen, reduced lipid peroxidation well, & was the best iron reducer."
Accordingly, the study released in the newest issue of the Flavour & Fragrance Journal rates 'Clove' 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", Juana added.
The research group also assessed the antioxidant effect of vital oils from other spices utilized in the Mediterranean diet - oregano, thyme, rosemary, & sage. The aim of the research is to permit these spices to be included into foodstuffs as natural antioxidants.
These changes result in a drop in the useful lifetime of the food product. To shun such weakening, the food industry makes use of synthetic antioxidants in its products. But, as these are chemical compounds, queries 've been raised regarding their potential toxicity & fallouts. Thus, there is a growing interest in using plant-based products with possible antioxidant activity, to put back the synthetic antioxidants with "natural" substances.
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