Using spices eaten in the Mediterranean diet as natural antioxidants is a good way forward for the food industry, given the beneficial health effects of these products. This has been shown by researchers from the Miguel Hernández University (UMH), who have put the clove in first place. Researchers from the Miguel Hernández University have identified cloves (Syzygium aromaticum) as the best antioxidant spice, due to the fact they contain high levels of phenolic compounds, as well as having other properties. "Out of the five antioxidant properties tested, cloves had the highest capacity to give off hydrogen, reduced lipid peroxidation well,...