We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
Already have an account? Sign in.

 Remember Me | Forgot Your Password?

Cloves Seen As Potential Source Of Natural Antioxidant For The Food Industry

March 16, 2010: 01:24 AM EST
The shelf life of some foods, especially meats, is limited by lipid (fat) oxidation, which causes deterioration and loss of nutritional value and flavor. To combat this problem, the food industry has been using synthetic antioxidants, whose side effects cause “several undesirable disorders,” according to a study by Spanish scientists. The goal of their research was to find natural spice oil antioxidants that can be incorporated into food products to retard spoilage. Testing several spices associated with the Mediterranean diet, the researchers found that essential oils from cloves have the highest amounts of phenols, and worked the best at preventing oxidative activity. Other spices tested were oregano, thyme, rosemary, and sage, each of which exhibited at least some antioxidant properties.
Manuel Viuda-Martos, Yolanda Ruiz Navajas, et al. , "Antioxidant activity of essential oils of five spice plants widely used in a Mediterranean diet", Flavour and Fragrance Journal, March 16, 2010, © John Wiley & Sons, Ltd.
Domains
TrendSpotter
Vitality & Better Living
Geographies
Worldwide
EMEA
Europe
Spain
Categories
Research, Studies, Advice
Developed by Yuri Ingultsov Software Lab.