Clove (Syzygium aromaticum): a precious spice.
TLDR
The different studies reviewed in this work confirm the traditional use of clove as food preservative and medicinal plant standing out the importance of this plant for different applications.Abstract:
Clove (Syzygium aromaticum) is one of the most valuable spices that has been used for centuries as food preservative and for many medicinal purposes. Clove is native of Indonesia but nowadays is cultured in several parts of the world including Brazil in the state of Bahia. This plant represents one of the richest source of phenolic compounds such as eugenol, eugenol acetate and gallic acid and posses great potential for pharmaceutical, cosmetic, food and agricultural applications. This review includes the main studies reporting the biological activities of clove and eugenol. The antioxidant and antimicrobial activity of clove is higher than many fruits, vegetables and other spices and should deserve special attention. A new application of clove as larvicidal agent is an interesting strategy to combat dengue which is a serious health problem in Brazil and other tropical countries. Pharmacokinetics and toxicological studies were also mentioned. The different studies reviewed in this work confirm the traditional use of clove as food preservative and medicinal plant standing out the importance of this plant for different applications.read more
Citations
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Syzygium aromaticum L. (Myrtaceae): Traditional Uses, Bioactive Chemical Constituents, Pharmacological and Toxicological Activities.
Gaber El-Saber Batiha,Luay Alkazmi,Lamiaa Wasef,Amany Magdy Beshbishy,Eman H. Nadwa,Eman K. Rashwan +5 more
TL;DR: The phytochemical composition and biological activities of clove extracts along with clove essential oil and the main active compound, eugenol, are examined and implicates new findings from gas chromatography-mass spectroscopy (GC-MS) analysis.
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Assisted green synthesis of copper nanoparticles using Syzygium aromaticum bud extract: Physical, optical and antimicrobial properties
TL;DR: In this paper, copper nanoparticles (CuNPs) were prepared using Syzygium aromaticum (clove) bud extract through simple and eco-friendly green route.
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Antioxidant, Antimicrobial and Antiviral Properties of Herbal Materials
Shokoh Parham,Anousheh Zargar Kharazi,Hamid Reza Bakhsheshi-Rad,Hamid Reza Bakhsheshi-Rad,Hadi Nur,Ahmad Fauzi Ismail,Safian Sharif,Seeram Ramakrishna,Filippo Berto +8 more
TL;DR: In this paper, the authors highlight the antibacterial, antiviral, and radical scavenger (antioxidant) properties of herbal materials, including clove, portulaca, tribulus, eryngium, cinnamon, turmeric, ginger, thyme, pennyroyal, mint, fennel, chamomile, burdock, eucalyptus, primrose, lemon balm, mallow, and garlic.
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Progress on the Antimicrobial Activity Research of Clove Oil and Eugenol in the Food Antisepsis Field
Qiao Hu,Meifang Zhou,Shuyong wei +2 more
TL;DR: Research finds that both clove oil and eugenol express significantly inhibitory effects on numerous kinds of food source microorganisms, and the mechanisms are associated with reducing the migratory and adhesion and inhibiting the synthesis of biofilm and various virulence factors of these microorganisms.
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Raspberry fresh fruit quality as affected by pectin- and alginate-based edible coatings enriched with essential oils
Adriana C. Guerreiro,Custódia M.L. Gago,Maria Leonor Faleiro,Maria Graça Miguel,Maria Dulce Antunes +4 more
TL;DR: It is confirmed that raspberries were better preserved in terms of general sensory attributes with coatings of AL 2% + Cit 0.15% and PE 2%–Eug 0.1%, which were effective at reducing microbial spoilage and weight loss.
References
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TL;DR: The volatile oils of black pepper, clove, and thyme exhibited considerable inhibitory effects against all the organisms under test while their major components demonstrated various degrees of growth inhibition.
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TL;DR: This study provides direct comparative data on antioxidant capacity and total and individual phenolics contents of the 26 spice extracts and showed that phenolic compounds in the tested spices contributed significantly to their antioxidant capacity.
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TL;DR: Phenol-Explorer is the first comprehensive web-based database on polyphenol content in foods and should help researchers to better understand the role of phytochemicals in the technical and nutritional quality of food, and food manufacturers to develop tailor-made healthy foods.