CLOVES

The most valuable spice, derived from an evergreen tree that can reach 15 m in height, is known as the clove tree ( Syzygium aromaticum Shan et al., 2005 ). Historically, cloves were mainly cultivated in Indonesia, but are now cultivated in other parts of the world, including Brazil. It has a higher percentage of antioxidant and antimicrobial activity compared to several other fruits, vegetables, and spices, and should deserve special attention ( Fig. 1 Cort�©s-Rojas et al., 2014 ). Cloves have been used worldwide for centuries to preserve food and make medicines. The buds are produced by the tree, which are used whole, or ground as a spice. The main phenolic components of cloves are eugenol , terpenoids , tannins , and gallic acid , which have great potential for pharmaceutical, food, and agricultural applications ( ). Dengue fever, a serious health problem common in Brazil and other tropical countries, is combated by cloves, due to their larvicidal activity ( ). Organic acids, diterpenes, flavonoids, and volatile acids are the main phenolic compounds in spices and herbs. Among spices, cloves are one of the richest sources of natural antioxidants.