Clove Leaf oil Light

Botanical name   : Eugenia caryophyllata

Part used            : Leaves

Description

          Cloves (Syzygium aromaticum, syn. Eugenia aromaticum) are the aromatic dried flower buds of a tree in the family Myrtaceae. It is native to Indonesia and used as a spice in cuisine all over the world. The name derives from French clou, a nail, as the buds vaguely resemble small irregular nails in shape. Cloves are harvested primarily in Indonesia (Banda Islands, known as the "Spice Islands") and Madagascar; it is also grown in Zanzibar, India, and Sri Lanka.

The clove tree is an evergreen which grows to a height ranging from 10-20 m, having large oval leaves and crimson flowers in numerous groups of terminal clusters. The flower buds are at first of a pale color and gradually become green, after which they develop into a bright red, when they are ready for collecting. Cloves are harvested when 1.5-2 cm long, and consist of a long calyx, terminating in four spreading sepals, and four unopened petals which form a small ball in the centre.

Folklore Use

          Clove was much used by the Greeks, Roman and the Chinese for its medicinal value. One of the most potent antiseptics, Europeans doctors once breathed through clove-filled leather beaks to ward off the plague. The Chinese used it to ease toothache and as a breath sweetener, especially when talking to the Emperor. Clove has antiseptic properties and was used in the prevention of contagious diseases. Clove Leaf itself in ancient times was credited as being beneficial for skin irritations, digestive issues, and bad breath. Because of the cheaper price, Clove Leaf was often substituted for Clove Bud in soaps and candles.

 

Current Use :

1. Perfumery
2. Aromatheraphy
3. Cosmetic
4. Incense
5. Medicine: pharmacy (cough syrup)
6. Household cleaning products
7. Flavoring agent : food and drinks
8. Personal care: soaps
9. Tobacco industry

Active Compunds and Health Benefits  

Active Compounds	Health Benefits
Essential Oils (Eugenol)	Anaesthetic properties Anti-microbial qualities Anti-Inflammatory properties Analgesic properties

Product Specification 

          Reddish brown liquid with spicy, fresh, sweet and warm characteristic clove leaf oil

Clinical Studies

          Cinnamon, Cloves Improve Insulin Function, Lower Risk Factors For Diabetes, Cardiovascular Disease

Main Category: Nutrition/Agriculture News
Article Date: 09 Apr 2006 - 10:00am (PDT)

          In a related study, extracts of cloves also were found to improve the function of insulin and to lower glucose, total cholesterol, LDL and triglycerides in people with type 2 diabetes. Earlier studies had shown these positive effects in laboratory studies; the study presented at Experimental Biology provides the first evidence of these beneficial effects in humans taking the equivalent of one to two cloves per day.

          The people with diabetes who had been in the experimental group then were taken off clove supplementation and, after 10 days, their glucose, triglycerides, total cholesterol and LDL measured. Although these had begun to rise somewhat, all remained significantly lower than at the beginning of the study. Dr. Khan says the finding that intake of 1 to 3 grams of cloves per day lowered risk factors of diabetes without changing HDL concentration suggest strongly that cloves are beneficial for people with type 2 diabetes. Co-authors of the study in addition to Dr. Khan and Dr. Anderson are Dr. Syed Saceed Qadir, Agricultural University, Peshawar, Pakistan, and Dr. Khan Nawaz Khattak, HMC, Hayatabad, Peshawar, Pakistan. The research was supported by the Higher Education Commission of Pakistan.

          Dr. Alam Khan, Agricultural University, Peshawar, Pakistan, a former postdoctoral student and Fulbright Fellow in the Anderson laboratory, reports the first study of the effect of cloves on insulin function in humans. Thirty-six people with type 2 diabetes were divided into four groups, which then took capsules with either 0, 1, 2, or 3 grams of cloves for 30 days. There were no significance differences in responses among the three levels of cloves used - but there were markedly significant differences between those who took cloves and those who did not. At the end of the 30 days, individuals with diabetes who had been taking some level of clove supplementation showed a decrease in serum glucose from an average 225 to 150 mg/dL, triglycerides from an average 235 to 203 mg/dL, a decrease in serum total cholesterol from 273 to 239 mg/dL, and a decrease in LDL from 175 to 145 mg/dL. The individuals with diabetes who had not been taking clove capsules showed no differences. Serum HDL was not affected by consumption of cloves.

Safety

          No adverse effect reported as long as used in a standard dosage level. Some sources recommend that clove oil should not be used in concentrations higher than 0.06%, and that the daily dose of eugenol, a component of clove, should not be higher than 2.5 milligrams for each kilogram of body weight.

Important Notice 

          The information herein is reliable to the best of our knowledge. However, the recommendations or suggestions herein shall not be construed as a warranty or representation as to the results, safety and efficacy. Users should make their own evaluations and tests suitable for their particular need. We cannot be held liable for any loss or damage arising from the use of the information herein.

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