Formulation and Evaluation of Herbal Balm Using Clove Oil for Pain Relief and Anti-Inflammatory

Clove (Syzygium aromaticum) is one of the most valuable spices that has been used for centuries. As food preservative and for many medicinal purposes. Clove is native of Indonesia but nowadays Is cultured in several parts of the world including Brazil in the state of Bahia. This plant Represents one of the richest source of phenolic compounds such as eugenol, eugenol acetate and garlic acid and posses great potential for pharmaceutical, cosmetic, food and agricultural Applications. This article includes main studies reporting the phytochemical profile and pharmacological activities of clove and eugenol. The antioxidant and antimicrobial activities of clove are higher than many fruits, vegetables and other spices. Toxicological studies are also mentioned. Pharmacokinetics and toxicological studies were also mentioned. The different studies reviewed in this work confirm the traditional use of clove as food preservative and medicinal plant standing out the importance of this plant for different applications. The herbal balm was formulated using clove oil, beeswax, coconut oil, and other natural ingredients. The balm was evaluated for its physical properties, such as texture, color, and pH, as well as its analgesic and anti-inflammatory activities using in vitro and in vivo models. The results showed that the herbal balm had a smooth and creamy texture, with a pH range of 5.5-6.5, making it suitable for skin application. The balm exhibited significant analgesic activity, as evaluated by the hot plate test and tail flick test, and anti-inflammatory activity, as evaluated by the carrageenan-induced paw edema test.