Syzygium aromaticum or the clove is considered as the best antioxidant spice, say Miguel Hernández University (UMH) researchers. UMH scientists further added that it is the best available source of antioxidant as it contains high levels of phenolic compounds and bundles plenty of other valuable properties along with it.

Juana Fernández-López, the authors of the research conducted at the UMH said that out of the five antioxidants the properties that were put to test were, cloves that had the highest tendency to emit hydrogen, reducing lipid peroxidation and the best iron curtailer.

The study’s sole aim remained in deriving an alternative for the synthetic food supplements which doesn’t damage the food and at the same time adds health benefits too. The primary cause listed for food damage is the oxidation involved. With the addition of spices such as cloves and other Indian spices cuts the level of lipid oxidation and the helping the food keep fresh for longer duration.