2021, Vol. 6, Issue 1
Potential of clove and its nutritional benefits in physiological perspective: A review
Author(s): Bijoy Kumar Dey and Suparna Sanyal Mukherjee
Clove [Syzygium aromaticum (L.)] Merril and Perry, Syn. Eugenia aromaticum or E. caryophyllata) is one of the most ancient and valuable spices of the orient. Portuguese first discovered in the sixteenth century the origin of clove plants is Molucca islands. But the use of clove in ayurvedic and homoeopathy medicine was well known before that time. The major part of the world’s consumption of the clove spice is in the home kitchens. Cloves have been used for their antiseptic and analgestic effects and studied for use in platelet aggregation inhibition, antithrombotic activity and chemoprotective and antipyretic effects. Like many culinary spices, cloves help relax the smooth muscle lining of the digestive tract. The oils of the cloves have been known to stimulant and it may increase blood circulation. The present paper reviews health benefits from the use of clove, covering its chemical constituents, phytopharmacology, nutritional and medicinal value.
Pages: 103-106 | 47 Views 2 Downloads
How to cite this article:
Bijoy Kumar Dey, Suparna Sanyal Mukherjee. Potential of clove and its nutritional benefits in physiological perspective: A review. Int J Physiol Nutr Phys Educ 2021;6(1):103-106.