Cloves an aromatic spice that consists of the dried early flower buds of an evergreen tree that grows in the Far East, including the Molucca Islands and southern Islands and southern Philippines. They have a strong distinctive flavour. Whole cloves are used and the volatile oil derived from them. They are used in cooking and for healing in herbal medicine.
It contains several active compounds in a volatile oil.
Oil of cloves was formerly widely used to ease toothache. The oil has antiseptic and local irritant properties. In herbal medicine, cloves are given as a powder, infusion or oil to treat nausea, vomiting wind, indigestion or as digestive stimulant. They also act as an expectorant to relive bronchial congestion. Clove oil is often combined with other compounds and is also widely used in commercial remedies.
The compound eugenol from cloves has been found to be a potent platelet inhibitor (prevents blood clots).
Cloves for Diabetes
USDA’s Richard Anderson reports that bayleaf, cinnamon, cloves, and turmeric all can treble insulin activity, hinting that as little as 500 mg might be enough to have some effect. A tea of 500 mg each of these spices, with coriander and cumin, should be enough to treble insulin activity, possibly helping in late-onset diabetes.
Whole cloves are used as a flavouring, especially in mulled wine, punch, etc.
Ground cloves may be combined with other spices and used to flavour cakes, puddings etc.
No comments:
Post a Comment