The anti-inflammatory and antipyretic effects of clove oil in healthy dogs after surgery

Insights from Syzygium aromaticum Essential Oil: Encapsulation, Characterization, and Antioxidant Activity

Alginate encapsulates loaded with clove essential oil (CEO) were prepared by ionic gelation, with subsequent freeze-drying. The objective of the present work was to develop a product with the ability to protect CEO against its easy volatility and oxidation. The following techniques were used to characterize the formulations: eugenol release, degree of swelling, GC/MS, TGA/DSC, and SEM. The alginate solution (1.0%) containing different concentrations of CEO (LF1: 1.0%; LF2: 0.5%; LF3: 0.1%) was dropped into a 3.0% CaCl2 solution. After lyophilization, the encapsulated samples were wrinkled and rigid, with high encapsulation power (LF3: 76.9% ± 0.5). Three chemical components were identified: eugenol (the major one), caryophyllene, and humulene. The antioxidant power (LF1: DPPH IC50 18.1 µg mL-1) was consistent with the phenol content (LF1: 172.2 mg GAE g-1). The encapsulated ones were thermally stable, as shown by analysis of FTIR peaks, eugenol molecular structure was kept unaltered. The degree of swelling was 19.2% (PBS). The release of eugenol (92.5%) in the PBS solution was faster than in the acidic medium. It was concluded that the low-cost technology used allows the maintenance of the content and characteristics of CEO in the three concentrations tested, offering a basis for further research with essential oil encapsulates.

Bioactivity of the Ethanol Extract of Clove (Syzygium aromaticum) as Antitoxin

Toxic compounds can induce the formation of free radicals (reactive oxygen species (ROS)) which can trigger damage and decrease cell viability. Clove (Syzygium aromaticum) contains phenolic compounds that are useful as antioxidants which can reduce ROS toxicity. However, little is known about the antitoxin activity of clove extract. Therefore, this study is aimed at determining the effect of ethanolic clove extract as an antitoxin agent against malachite green (MG) mutagen using the yeast Saccharomyces cerevisiae as a model. The methods used to analyze the ability of ethanolic clove extract as antitoxin were decolorization assay and cell viability test towards MG. The phenol contents of leaf and bud extract were 441.28 and 394.73 mg GAE g-1 extract, respectively. Clove leaf extract has strong antioxidant activity in vitro (IC50 9.29 ppm for 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 29.57 for 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS)). Liquid chromatography quadrupole-mass spectrometry (LC-MS/MS) analysis showed the presence of 4-O-caffeoylquinic acid and several other bioactive compounds, in which these compounds had bioactivity against toxic compound. The addition of extract reduced the ability of S. cerevisiae to decolorize malachite green but increased cell viability. Based on the data, clove leaf extract shows the potential antitoxin activity. This research should facilitate a preliminary study to investigate the antitoxin agent derived from cloves leaf extract. Further research to analyze the antitoxin mechanism of this extract in yeast model is interesting to do to provide a comprehensive insight into the potential antitoxin agents of clove leaf extract.

Culinary Spices in Food and Medicine: An Overview of Syzygium aromaticum (L.) Merr. and L. M. Perry [Myrtaceae]

Spices-dried aromatic parts of plants (leaves, seeds, bark, roots, rhizomes, buds, etc) used to enhance flavour, taste and colour (sensory quality) of foods, are increasingly finding other useful roles in healthcare beyond their primary use as culinary organoleptic enhancers. Several spices are currently being investigated for their potential health benefits, because of the failing efficacy, toxicity and high cost associated with conventional drugs. One such spice: Syzygium aromaticum (L.) Merr. and L.M.Perry [Myrtaceae] (Clove), has a multi-dimensional role in diet, medicine, functional foods and nutraceuticals, agriculture, among other industries. Peer-reviewed articles, mostly from PubMed and Google Scholar, were consulted for the purpose of this review. The nutritional and phytochemical contents, selected biological activities as well as some functional foods and beverages of clove and their uses for human health are presented. Although these observations are largely empirical, the efficacious attributes have led to their pharmacological applications in the indigenous system of medicine all over the world and bridge between food, diet and medicine. Considering the GRAS status of clove, more studies on bioavailability, accumulation, toxicity, dosage and efficacy of clove as a spice drug or functional foods in biological systems especially in humans are required. Meanwhile, clove and its products can be used as co-adjuvants in the prevention, treatment and management of chronic diseases. Further, many applications of clove in food, health, cosmetics, pharmaceutics, nanoparticles and agricultural industries are still open for investigations.

GC-MS Analysis and Hemolytic, Antipyretic and Antidiarrheal Potential of Syzygium aromaticum (Clove) Essential Oil

Clove (Syzygium aromaticum) is a spice widely used for its medical properties, though the species lacks scientific evidence regarding its toxicity and biologic effects. The aim of this study was the chemical identification by GC-MS analysis and evaluation of the hemolytic, anticoagulant, antidiarrheal and antipyretic activities of the essential oil from S. aromaticum (EOSa) in adult male mice. Essential oil was obtained by hydrodistillation and provided 9.8% v/w yield. GC-MS analyses allowed the identification of nine constituents, with eugenol (84.63%) as the majority. EOSa was diluted in several concentrations (0.005–2 mg/mL) for hemolytic assays, showing hemolytic activity above 20% in concentrations higher than 0.625 mg/mL. Different concentrations of EOSa induced a coagulation time 100% higher than control blood. 50 and 100 mg/kg of EOSa caused additional intestinal motility induced by castor oil by 90–100%. Fever, induced by Saccharomyces cerevisae 15% (s.c.), was controlled by 50 and 100 mg/kg EOSa (p.o.), effects similar to 100 mg/kg dypirone. Results showed that when used orally, EOSa may have a certain degree of toxicity in high dosages, but with antipyretic and intestinal motility properties.