By Namita S Kalla | February 18, 2025
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Cloves contain compounds that inhibit the growth of bacteria and fungi, helping preserve food naturally
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Cloves slow down oxidation and reduce mould, helping to extend the freshness and shelf life of food products
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Cloves are often used in oils to prevent rancidity. Doing so keeps the oil fresh and free from spoilage
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The active compounds in cloves, like eugenol, prevent the growth of harmful microorganisms, ensure safer preserved foods
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Cloves are packed with eugenol, an antioxidant that neutralises free radicals, protecting cells from oxidative damage
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Antioxidants in cloves strengthen the immune system by combating oxidative stress, reducing inflammation, and supporting overall health
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The antioxidant properties of cloves help protect the digestive system, reduce inflammation, and support gut health
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Cloves’ antioxidants help fight premature ageing by protecting the skin and body from the damage caused by free radicals
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The antioxidants in cloves work to reduce internal inflammation, which can contribute to chronic diseases and pain
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Cloves’ high antioxidant content promotes brain health by protecting neurons from oxidative stress