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Cloves are the dried, unopened flower buds of Syzygium aromaticum.  They are the best and one of the cheapest of the foods sources of antioxidants.  Lipid peroxidation is the process in which free radicals take electrons from the lipids in cell membranes. The end result of this process is cellular damage. The fact that cloves help to inhibit this destructive cycle is one thing that helped drive them to first place. 

The Total Antioxidant Content of Cloves is 314,416.  This is the highest antioxidant content of any food listed in the below referenced report by the USDA. 

Clove oil has a natural numbing quality and is often used for toothaches.  In studies, clove oil reduced pain more than a placebo and about the same amount as typical numbing gels.

Clove oil is a natural mosquito repellant, giving protection from mosquitos for 4-5 hours.

The compound Eugenol found in cloves has been found to be a potent platelet inhibitor (inhibits blood clots, is a blood thinner).

Clove oil stimulates circulation and blood flow to the skin.   

Cloves are used frequently in Mediterranean and Indian cooking.  It is a substance Generally Regarded as Safe (GRAS) by the FDA. 

These values can be found in the document "Oxygen Radical Absorbance Capacity of Selected Foods - 2007" USDA

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