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Abstract

Clove is an evergreen tropical tree with strong antioxidant activity. The antioxidant activity correlated well with the higher polyphenol content. It is also reported to have the strongest antioxidant activity among the spices tested. This chapter describes the botany, history, producing regions, flavor and aroma, parts used, and active constituents. The chapter also highlights the uses of cloves in different recipes around the world. They are included in the flavor of Worcestershire sauce. Cloves have been reported to have antifungal, antiseptic, anesthetic, antispasmodic, carminative, antimicrobial, antiviral, anti-inflammatory, and antioxidant properties. Finally the medicinal uses, functional properties, and antioxidant properties of cloves are discussed in great detail.

Keywords

Radical Scavenge Activity Total Phenolic Content Strong Antioxidant Activity Strong Antimicrobial Activity High Polyphenol Content 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media New York 2012

Authors and Affiliations

  • Denys J. Charles
    • 1
  1. 1.Frontier Natural Products Co-opNorwayUSA

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