Chapter 1 - Introduction to clove: Chemistry, functionality, and techno-applications

Abstract

Clove (Syzygium aromaticum) is a spice globally used as a food preservative and for medical applications. Nowadays, S. aromaticum is cultured in several parts of the world. S. aromaticum is rich in phenolic constituents (i.e., eugenol and eugenol acetate) and possesses the potential for food, pharmaceutical, cosmetic, and agricultural applications. Eugenol is a major bioactive constituent of S. aromaticum oil recovered from buds and leaves. Eugenol biological traits have been well-investigated, including analgesic, antiinflammatory, antimicrobial, antioxidant, and anticancer effects. The health-promoting activities of clove are higher than several vegetables, fruits, and spices. Eugenol (C10H12O2) is considered safe as a food additive and is used to protect food from microorganisms and as a fumigant and pesticide. In addition, it is included in many dental formulations and helps with enhanced skin permeation of drugs. This handbook aims to establish a multidisciplinary discussion on the development of S. aromaticum phytochemistry, technology, processing, agricultural practices, functional traits, health-enhancing potential, mechanism of action, and toxicity as well as food and nonfood uses. The studies reported in this project confirm the functional applications of S. aromaticum as a medicinal plant, standing out for the significance of its novel applications.