A new research has claimed that cloves are the best natural antioxidants owing to the advanced levels of phenolic compounds.

Spanish scientists found that clove are the best antioxidants, which keep the food fresh and the discoveries could have widespread implications for the food business.

The research has been hailed as a win for the push in the direction of more natural foods as cloves would be capable of replacing synthetic antioxidants that are presently used by producers to make food last for a longer time.

Professor Juana Fernandez-Lopez, from Spain's Miguel Hernandez University, stated that cloves were a versatile herb.

Professor Juana said, "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."

"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 characteristics of the food product are not affected," she added. The results of the study were released in the latest issue of the Flavour and Fragrance Journal. (With Input from Agencies)