Clove

Background 

Clove (Syzygium aromaticum) is an aromatic spice made from the dried flower buds of an evergreen tree native to the Maluku Islands of Indonesia. Used for centuries as both a culinary spice and traditional botanical, cloves are naturally rich in plant compounds with antioxidant activity. 

One of the most notable compounds in clove is eugenol, an aromatic polyphenol that contributes to its characteristic scent and flavor. Clove also provides flavonoids, phenolic acids, and tannins. Today, clove and clove extracts are used to support digestive wellness, antioxidant defenses, oral health, and a healthy microbial balance. 

Traditional Uses 

Clove has a rich history of use in Ayurveda, Traditional Chinese Medicine, and other traditional wellness practices throughout Asia and the Middle East. Its warming, aromatic qualities made it especially popular for supporting digestion, easing occasional digestive discomfort, and freshening the breath. 

Clove was also traditionally used to promote oral and dental comfort and to help maintain a clean, healthy environment in the mouth. Over time, it became a common component of herbal preparations intended to support digestive and intestinal wellness. 

Today, these traditional applications continue to influence the use of clove in supplements for digestive health, oral wellness, antioxidant support, and overall vitality. 

What Does Science Tell Us? 

Modern research has focused heavily on eugenol, one of the primary bioactive compounds found in clove. Eugenol and other clove polyphenols demonstrate significant antioxidant activity in laboratory research, helping neutralize free radicals and protect cells against oxidative stress. 

Clove has also demonstrated antimicrobial activity against a variety of microorganisms in laboratory studies. Eugenol appears to interact with microbial cell membranes and other cellular processes, providing scientific interest in clove's traditional use for supporting oral, digestive, and microbial balance. However, these laboratory findings should not be interpreted as evidence that clove treats infections in humans. 

Research also suggests that compounds in clove can help support the body's normal inflammatory response. Eugenol has been studied for its influence on signaling pathways associated with oxidative stress and inflammation, which may contribute to clove's traditional use for promoting comfort and overall wellness. 

Human research on concentrated clove preparations is more limited than laboratory and preclinical research. While its antioxidant and biological properties are well established, additional clinical studies are needed to determine the benefits of supplemental clove for specific areas of health. 

Overall, current research supports clove as a potent source of antioxidant plant compounds that can help promote cellular protection, healthy microbial balance, digestive wellness, and a normal inflammatory response. 

Safety 

Clove is widely consumed as a culinary spice and is generally well tolerated in typical food amounts. Concentrated clove extracts and clove essential oil contain substantially higher amounts of eugenol and should be used according to product directions. 

High amounts of eugenol may cause irritation and can affect normal blood clotting. Individuals taking anticoagulant or antiplatelet medications, those with bleeding disorders, or those preparing for surgery should consult a healthcare professional before using concentrated clove supplements. 

Clove essential oil should not be consumed undiluted. Individuals who are pregnant, nursing, taking medications, or managing a medical condition should consult a qualified healthcare provider before using concentrated clove products. 

References 

1. Cortés-Rojas DF, de Souza CRF, Oliveira WP. Clove (Syzygium aromaticum): A precious spice. Asian Pacific Journal of Tropical Biomedicine. 2014;4(2):90-96. 
2. Kamatou GPP, Vermaak I, Viljoen AM. Eugenol: From the remote Maluku Islands to the international market place: A review of a remarkable and versatile molecule. Molecules. 2012;17(6):6953-6981.