Spices, cloves, ground

The antioxidant value of Spices, cloves, ground described in ORAC units is:
290,283 μ mol TE/100g.

Cloves are the aromatic dried flower buds of a tree in the family Myrtaceae. Cloves are native to the Maluku islands in Indonesia and used as a spice in cuisines all over the world. Cloves are harvested primarily in Indonesia, India, Madagascar, Zanzibar, Pakistan, and Sri Lanka.

Eugenol comprises 72-90% of the essential oil extracted from cloves, and is the compound most responsible for the cloves' aroma. Other important essential oil constituents of clove oil include acetyl eugenol, beta-caryophyllene and vanillin, crategolic acid, tannins such as bicornin, gallotannic acid, methyl salicylate (painkiller), the flavonoids eugenin, kaempferol, rhamnetin, and eugenitin, triterpenoids like oleanolic acid, stigmasterol and campesterol and several sesquiterpenes.

Eugenol can be toxic in relatively small quantities—as low as 5 ml. [Source: Wikipedia]

The ORAC value is expressed in micromoles of Trolox Equivalents per 100 grams of sample (this is the laboratory measure of ORAC).

Source

USDA Database for the Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2 - Prepared by Nutrient Data Laboratory, Beltsville Human Nutrition Research Center (BHNRC), Agricultural Research Service (ARS), U.S. Department of Agriculture (USDA) - May 2010