Bioactive Constituents, Nutritional Importance, and Health Benefits of Clove (Syzygium aromaticum): A Comprehensive Review

Clove (Syzygium aromaticum), a highly aromatic spice native to the Maluku Islands of Indonesia, has long been valued as both a culinary flavoring and a medicinal agent. Rich in bioactive compounds, particularly eugenol, cloves exhibit antioxidant, antimicrobial, anti-inflammatory, and analgesic properties. Contemporary research supports their potential in managing metabolic disorders, oral diseases, gastrointestinal disturbances, and chronic illnesses such as diabetes and cardiovascular disease. Nutritionally, cloves also contribute significant amounts of dietary fiber, vitamins, and essential minerals, especially manganese. This review summarizes the nutritional composition of cloves, explores their therapeutic potential based on traditional and modern evidence, and highlights future applications as a nutraceutical and functional food ingredient.