The research discovered that cloves contain substantial levels of phenolic compounds, that possess antioxidant, anti-inflammatory, and anti-clotting qualities. This was a main factor in labeling cloves the finest all-natural antioxidant, but the study discovered that cloves also have other helpful qualities.
“Out of the 5 antioxidant qualities tested, cloves have the highest capacity to give off hydrogen, decreased lipid peroxidation well, and was the best iron reducer,” says Juana Fernandez-Lopez, one of the authors of the study and a investigator at the UMH.
Lipid peroxidation is the process in which free radicals acquire electrons from the lipids in cell membranes. The final outcome of this process is cellular deterioration. The fact that cloves help to stop this destructive cycle is one that helped drive them to first place. In addition, the capability to reduce iron is yet another unique characteristic of cloves.
Iron deficiencies are quite easy to treat with sufficient supplementation or nutritional changes, but too much iron within the body can be quite difficult to handle. Many people are afflicted by too much iron in the blood stream, and many of which suffer from hemochromatosis. Hemochromatosis is actually a serious condition that is a result of neglected iron overload. Hemochromatosis can lead to arthritis, unnatural liver function, diabetes, or even heart failure and is a serious issue for people with Sickle cell.
Another goal of the study is to persuade large companies to begin adding cloves to their nutrition products. Cloves are very inexpensive and have been a key component of the Mediterranean diet for hundreds of years.
“The results show that use of the natural anti-oxidants found in spices used in the Mediterranean diet, or their extracts, is a viable option for the food industry, as long as the organoleptic qualities of the food product are not affected”, adds Juana.
Cloves may be what individuals are looking for when it comes to finding an affordable and useful spice.