The benefits of cloves are their nutritional content. Cloves contain some nutritional elements, including the following: Minerals and vitamins: A teaspoon of ground cloves provides 30% of the recommended daily amount (in English: RDI) of manganese, which is necessary for bone health. It also It provides 4% of the recommended daily amount of vitamin K and 3% of vitamin C, in addition to containing small amounts of magnesium, calcium, and vitamin E. It is also a good source of fiber.
Antioxidants: Cloves are rich in antioxidants. These are compounds that reduce oxidative stress, which may contribute to increasing the risk of chronic diseases.
Cloves also contain phenolic compounds. Such as: phenolic acids such as gallic acid (in English: Gallic acid), in addition to tannins (in English: Tannin), a type of flanols called Flavonol glucosides, and some volatile phenolic oils. Such as acetyl eugenol (in English: Acetyl eugenol), and eugenol; Which is the main bioactive compound in cloves, and is responsible for antifungal activity. It also inhibits the growth of microorganisms on food surfaces, making cloves a food preservative, according to a review published in the Asian Pacific Journal of Tropical Biomedicine in 2014.
A laboratory study published in the journal Methods in Molecular Biology in 2010 indicated that eugenol reduces oxidative damage caused by free radicals.
5 times more than alpha-tocopherol, a type of antioxidant vitamin E.
