Cloves, the dried flower buds of the Syzygium aromaticum tree, have captivated human cultures for thousands of years because of their intense aroma and versatile uses. Originally grown in the Maluku Islands of Indonesia, they were once traded as highly valued luxury goods, sought after across Asia, the Middle East, and Europe for culinary, medicinal, and ceremonial purposes. Today, cloves are still prized, not only as a warm, pungent spice in cooking but also for their broad spectrum of biological activities. The spice’s potential health effects are largely attributed to eugenol, a phenolic compound that often makes up more than half of its essential oil content. Eugenol acts as a powerful antioxidant and antimicrobial agent and is responsible for many of the reported therapeutic properties linked to cloves. Modern research has confirmed that cloves possess antioxidant, anti-inflammatory, neuroprotective, digestive, and antimicrobial activities, which help explain why this spice has been traditionally used for health support. However, most evidence comes from laboratory or animal studies, with human clinical trials remaining limited.

One of the most widely studied benefits of cloves is their antioxidant activity, which helps counteract oxidative stress—the imbalance between reactive oxygen species (free radicals) and the body’s ability to neutralize them. Cloves contain high levels of phenolic compounds and flavonoids that scavenge free radicals and prevent cellular damage. In chemical analyses, cloves demonstrated strong antioxidant potential, sometimes outperforming common antioxidants in laboratory tests, with eugenol being the dominant active component.  These antioxidant effects are important because oxidative stress contributes to aging and increases the risk of chronic diseases such as cardiovascular disease, diabetes, and certain cancers. In addition to neutralizing free radicals, cloves exhibit anti-inflammatory effects by influencing pathways that regulate inflammation. In vitro research (cell culture studies) has shown that clove extracts and eugenol reduce markers of inflammation and modulate immune-related signaling, which supports their traditional use in easing inflammation-related discomfort.

Beyond general antioxidant and anti-inflammatory actions, cloves also exhibit neuroprotective properties that may benefit brain health. Oxidative stress and chronic inflammation play a central role in neurodegenerative diseases such as Alzheimer’s and Parkinson’s disease. Preclinical studies indicate that eugenol and other phytochemicals in cloves can neutralize free radicals in brain tissues and dampen inflammatory processes that contribute to neuronal damage. Additionally, experimental models have shown that compounds in cloves may support cognitive processes by modulating neurotransmitters and inhibiting enzymes linked to age-associated brain decline. In cellular studies, eugenol protected neurons against the toxic effects of beta-amyloid peptides—key pathological features of Alzheimer’s disease—suggesting potential protective mechanisms that preserve memory and cognitive function. Although these findings are promising, most research has been done in cell cultures or animal models, and robust human clinical evidence is still lacking. Nonetheless, the neuroprotective potential combined with antioxidant and anti-inflammatory activities underscores cloves’ role as more than just a spice—they could be functional foods supporting long-term brain health.

Cloves have long been used in traditional medicine to support digestive health, and modern studies provide scientific support for these uses. The volatile oils in cloves, including eugenol, help stimulate digestive enzymes, which can improve nutrient breakdown and absorption while reducing symptoms like bloating, gas, and indigestion. Their carminative properties (reducing gas formation) explain why cloves are traditionally consumed after heavy meals or in herbal teas to soothe the stomach. Beyond digestion, cloves may also exert metabolic benefits related to blood sugar regulation. Some preliminary research indicates that clove extracts can improve glucose metabolism and insulin sensitivity, which may help maintain healthy blood sugar levels as part of a balanced diet. Although these effects are encouraging, data in humans are limited, and cloves should not replace medical treatments for conditions like diabetes. Nonetheless, their inclusion in the diet—via teas or cooked meals—supports a healthy digestive system and can be one facet of holistic lifestyle approaches to metabolic wellness.

Another well-documented property of cloves is their antimicrobial activity. Laboratory studies show that clove extracts and essential oils inhibit a wide range of pathogens, including bacteria such as Escherichia coli and Staphylococcus aureus, and fungi like Candida albicans. These effects result from eugenol’s ability to disrupt microbial cell membranes and interfere with their growth and replication. Such broad-spectrum antimicrobial action supports cloves’ traditional use for oral health—reducing harmful oral bacteria and helping manage bad breath or gingivitis—and also hints at potential value for supporting immune resilience. While cloves are not a cure for infections, these properties complement the body’s defenses when combined with healthy habits. Additionally, the anti-inflammatory effects that reduce chronic, low-grade inflammation further support the immune system by decreasing systemic stress on immune functions. Regular culinary use of cloves can contribute to a balanced approach to immunity and antimicrobial defense, particularly when combined with proper hygiene and diet.

Incorporating cloves into daily life is simple and flavorful. Cloves can be added to teas, baked goods, savory dishes, smoothies, and spice blends, providing a warm, aromatic profile while delivering health-promoting compounds. A basic method is steeping whole cloves in hot water to make tea, often enhanced with ingredients like cinnamon, ginger, or honey for additional benefits. Additionally, ground cloves can enrich oatmeal, roasted vegetables, curries, or mulled beverages. However, moderation is important: while culinary amounts are generally safe for most people, high doses—especially in the form of concentrated clove oil or supplements—can cause side effects including liver irritation, gastrointestinal discomfort, and interactions with medications.Certain groups such as children, pregnant or breastfeeding women, individuals with liver disorders, or those on anticoagulants may need to avoid concentrated clove products or consult healthcare professionals before use.  When used thoughtfully as part of a balanced diet, cloves enrich both flavor and health, bridging traditional herbal wisdom and modern science.