Journals on Biomedical Imaging - BJSTR Journal

Abstract

The volatile chemical composition and antioxidant properties of whole and ground clove buds have been revisited together with those from essential oils. The major #bioactive compounds showed to be #eugenol, eugenyl acetate and β-caryophyllene; their different quantitative contribution justifies the unequal aroma and antioxidant properties of clove products. Eugenol was identified as the most abundant chemical from whole clove buds and essential oils, while #β-caryophyllene is the dominant compound of ground clove, the preferred product in the food industry. This research enables the clarification of the role of clove products in #culinary, food industry and in dieting respecting chemical composition and properties.The actual lifestyle including processed foods, reliance on medications and high exposure to chemicals or environmental pollutants exposes humans to high rates of oxidative stress from a young age. When #antioxidant levels in the human body are lower than that of free radicals due to many different causes including poor nutrition and toxin exposure, oxidation wreaks havoc in the body. Then, an accelerated aging, damaging or mutation of cells, activation of harmful genes within DNA and an overloading #immune system can occur.

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Volatile Composition and Antioxidant Properties of Clove Products by Elvira M Gaspar in BJSTR