Leung's Encyclopedia of Common Natural Ingredients Used in Food, Drugs, and Cosmetics

cloves and their derivatives are used include
alcoholic (bitters, vermouths, etc.) and nonal-
coholic beverages, frozen dairy desserts, can-
dy, baked goods, gelatins and puddings, meat
and meat products, condiments and relishes,
and gravies, among others. Highest average
maximum use level reported for cloves is
0.236% in condiments and relishes, that for
the oils is 0.06% of clove stem oil in alcoholic
beverages, and that for clove bud oleoresin
is about 0.078% (775 ppm) in alcoholic
beverages.

Dietary Supplements/Health Foods. Pow-
dered cloves are used as a flavoring ingredient
in Oriental-type herb teas (DUKE2).

Traditional Medicine. Cloves are used as a
carminative, antiemetic, and counterirritant.
Clove tea is used to relieve nausea. Clove oil
is also used as an antiemetic as well as in
relieving toothache.
In Chinese medicine, clove oil is used in
diarrhea, hernia, and bad breath, in addition
to the above and other uses (JIANGSU;NANJING).

Others. Clove leaf oil is used as a source for
the isolation of eugenol.

A large portion of the world’s clove pro-

duction goes to Indonesia for use in Kretak

cigarettes, which consist of a mixture of two

parts tobacco and one part ground cloves and

when smoked produce a crackling noise

(ROSENGARTEN).

Clove extracts and oil have been demon-

strated to have strong antioxidative proper-

ties.12–14Clove oil (also eugenol) and clove

aqueous extract also markedly increase tryp-

sin activity.^15 These properties could be useful

in food and drug applications.

COMMERCIAL PREPARATIONS

Cloves, extracts (e.g., oleoresin), and oils

(bud, stem, and leaf). Clove bud oil is official

in N.F. and all three oils are official in F.C.C.

Regulatory Status. Cloves and their deriva-

tives (oils, extracts, etc.) have been affirmed as

GRAS (§184.1257).^5 Subject of a German

therapeutic monograph indicated for inflamed

oral and pharyngeal mucosa; topical anesthe-

sia in dentistry.^16

REFERENCES

See the General References forADA;ARCTANDER;BARNES;BARRETT;BISSET;BRUNETON;DUKE2;FEMA;FURIA
AND BELLANCA;GUENTHER;JIANGSU;LUST;MARTINDALE;MASADA;MCGUFFIN;ROSENGARTEN;USD26th.

1. C. H. Brieskorn et al.,Phytochemistry,
   14 , 2308 (1975).


2. B. Voesgen and K. Herrmann, Z.
   Lebensm. Unters. Forsch., 170 , 204
   (1980).


3. M. Takechi and Y. Tanaka,Planta Med.,
   42 , 69 (1981).


4. E. Cerma and B. Stancher, Paper given
   at the 4th Atti Conv. Reg. Aliment., 1st
   Conv. Naz. Qual., Trieste, 1965.


5. Anon., Fed. Regist., 42 (146), 38613
   (1977).


6. A. M. Debelmas and J. Rochat,Plant.
   Med. Phytother. 1 , 23 (1967).
   7. D. L. J. Opdyke,Food Cosmet. Toxicol.,
   13 , 761 (1975).
   8. D. L. J. Opdyke,Food Cosmet. Toxicol.,
   13 , 765 (1975).
   9. N. G. Martinez Nadal et al., Cosmet.
   Perfum., 88 (10), 37 (1973).


7. F. M. Ramadan et al.,Chem. Mikrobiol.
   Technol. Lebensm., 1 , 96 (1972).


8. K. Oishi et al.,Nippon Suisan Gakkaishi,
   40 , 1241 (1974).


9. Y. Saito et al.,Eiyo To Shokuryo, 29 , 505
   (1976).


10. H. Fujio et al.,Nippon Shokuhin Kogyo
    Gakkaishi, 16 , 241 (1969).

Cloves 211