Clove contains significant amounts of an active component called eugenol, which has made it the subject of numerous health studies, including studies on the prevention of toxicity from environmental pollutants like carbon tetrachloride, digestive tract cancers, and joint inflammation. In the United States, eugenol extracts from clove have often been used in dentistry in conjunction with root canal therapy, temporary fillings, and general gum pain, since eugenol and other components of clove (including beta-caryophyllene) combine to make clove a mild anaesthetic as well as an anti-bacterial agent. For these beneficial effects, you’ll also find clove oil in some over-the-counter sore throat sprays and mouth washes.

Eugenol, the primary component of clove’s volatile oils, functions as an anti-inflammatory substance. In animal studies, the addition of clove extract to diets already high in anti-inflammatory components (like cod liver oil, with its high omega-3 fatty acid content) brings significant added benefits, and in some studies, further reduces inflammatory symptoms by another 15-30%. Clove also contains a variety of flavonoids, including kaempferol and rhamnetin, which also contribute to clove’s anti-inflammatory (and antioxidant) properties.

Like its fellow spices, clove's unique phytonutrient components are accompanied by an incredible variety of traditionally-recognized nutrients. Cloves are an excellent source of manganese, a very good source of dietary fibre, and a good source of vitamin C, vitamin B6, calcium, magnesium and iron.