Nutrient-dense but unappealing cloves are sometimes overlooked by many, owing to their small size, yet clove is a therapeutic and versatile spice that should not be overlooked in our kitchen, especially during the winter months. Clove is the dried flower bud of the tree Syzygium aromaticum. It is a member of the Myrtaceae plant family. Clove is a herb from which various parts are used for various reasons. All components of the clove, including the stem and leaves, are used to manufacture medicine and as spices in a variety of dishes. Clove oil contains the same health-promoting qualities as the dried blossoms. We’ll look at the health advantages of cloves in the form of dried bud, ground dried, or any other form. The dried buds, which indicate the plant’s ripeness before harvesting, are the most intriguing feature of the herb. These little spices are widespread in northern Nigeria, where they are used to make drinks such as zobo, kunu, and other nourishing liquids. It is indigenous to Asian countries such as Indonesia, India, Pakistan, and several East African countries. Clove extract is powerful enough to destroy microorganisms that penetrate and damage our immune system. They have also been examined for antibacterial activity against a variety of diseases. Cloves have a high antioxidant content, making them great for protecting our organs, notably the liver, from free radical damage. In the long run, metabolism increases free radical production and lipid profile, reducing the antioxidant reserves of the liver, which is one of the important organs for metabolism, particularly fats and oil. Clove extracts, which have hepatoprotective qualities, can assist to mitigate these effects. Cloves have anti-inflammatory and pain-relieving effects. According to research on clove extracts provided to lab rats, the presence of eugenol reduced the inflammation induced by edema. It was also shown that eugenol can alleviate pain by activating receptors.
