SPICES AS ANTIOXIDANTS

Synthetic antioxidants such as butylated hydroxytoluene (BHT) and buty lated hydroxyanisole (BHA) have been used widely for many years to ret ard lipid oxidation. Concern about the safety of synthetic antioxidant s together with consumer preference for natural products has resulted in increased research on natural antioxidants. Many spices have been s hown to impart an antioxidative effect in foods. This article summariz es the literature on the antioxidative effects of spices. The term spi ce is defined as dry plant material that is normally added to food to impart flavour.