To get antioxidants, you do not have to always eat fruit or vegetables. Source of antioxidants also found in the spices that often articles used for cooking is clove.
The research team from the Miguel Hernández University, Spain, identifies that the clove (Syzygium aromaticum) is a herb with the best antioxidants. That's because cloves contain a high phenolic compound.
"From the examination of five antioxidant properties, cloves have the highest ability to remove hydrogen, reducing lipid peroxidation, and is the best iron damper," said Juana Fernández-López, one of the researchers is quoted from the Times of India.
The results showed that the use of natural antioxidants in spices used in Mediterranean food, or with the extract form, is a decent choice for the food industry. No problems during the organoleptic characteristics of food products are not affected. High antioxidant content would provide beneficial effects for health.
The research team also evaluated the antioxidant effects of essential oils from various herbs such as oregano (Origanum vulgare), thyme (Thymus vulgaris), rosemary (Rosmarinus funcionarios cinalis) and sage (Salvia funcionarios cinalis). The study was conducted to look at the possibility of the inclusion of spices in food products as a source of natural antioxidants.
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