Thursday, October 02, 2014

Cloves




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 second place.  

The amount of antioxidants in cloves vary widely depending on where they are grown. Cloves grown in the USA have 125.55 mmol/100g. 
Black Boy, sold at Rieber og søn, have 465.32. Cloves grown in Norway but sold by TRS Wholesale Company, England have 317.96.  Cloves grown in India have 252.04.  Cloves grown in Escosa, Mexico have 327.77 and those grown in La Surtidora, Mexico have 175.31.  The 465.32 number is the highest antioxidant rating of any substance in our table other than green tea pink powder. Cloves are often called "Cinnamon on steroids." 

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 repentant, giving protection from mosquitoes 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 Antioxidant Food Table, Nutrition Journal.


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Copyright 2015  Judie C. McMath and The Center for Unhindered Living

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