CLOVE (Syzygium aromaticum L)

More than a kitchen spice!

Modern scientific research has delineated many of the physiological benefits of clove to its essential oil, mainly eugenol and acetyl eugenol content. However, the polyphenol load and its nexus with the physiological properties have been recently substantiated.  ClovinolTM is the true water soluble polyphenolic extract of clove buds developed through a patent pending hydro-ethanolic extraction process.  

Safe, Efficacious & Cost effective Clove Polyphenol Extract! 

  • ClovinolTM represents a novel class of clove derived polyphenols.
  • Highly effective bioavailable antioxidant with ORAC>14000µM TE/g & Cap-e > 100; confirming cellular antioxidant protection in vivo, under conditions of gastric ingestion with IC50:  0.2g/L.
  • Helps to maintain healthy lipid profile.
  • Helps to support Cardiac health.
  • Helps to maintain healthy blood sugar levels.
  • Helps digestion and maintain normal gastrointestinal health.
  • Customized aroma profile

ClovinolTM is manufactured under GMP conditions, employing a patent pending extraction process.  The unique process helps to selectively extract the bioactive polyphenol load in clove buds which are physiologically relevant and safe, without imparting the pungency and strong aroma of characteristic clove buds. The formulation makes sure the retention of all bioactive polyphenolic components to provide highest degree of antioxidant protection at cellular level. LC/MS/MS characterization followed by quantification makes sure the standardization of polyphenols.  

The thermal stability and water solubility also makes this ingredient suitable to incorporate in various food/beverages like juices, soft drinks, sachets, chocolates, protein bars, sports health supplements etc.  Aroma of the extract powder can be varied or even deflavoured to suit the end application. We make sure the raw material from the same location along with its unique post -harvest operations.  ClovinolTM, the very first commercially available standardized polyphenolic extract of clove buds that has shown to be safe and efficient at dosage 100 to 250 mg daily, prior to meal helps to maintain normal metabolism (unpublished data).  
  • Aneta Wojdyło et al (2007). Antioxidant activity and phenolic compounds in 32 selected herbs. Food Chemistry, 105, 940–949.
  • Radhiah Shukri et al (2010). Cloves protect the heart, liver and lens of diabetic rats. Food Chemistry, 122 (4), 1116-1121.
  • Srivastava.(1993). Antiplatelet principles from a food spice clove (Syzgium aromaticum L).  Prostaglandins, Leukotrienes and Essential Fatty Acids, 48(5), 363–372.
  • Seori Jin (2011). Water extracts of cinnamon and clove exhibits potent inhibition of protein glycation and anti-atherosclerotic activity in vitro and in vivo hypolipidemic activity in zebrafish. Food and Chemical Toxicology, 49 (7),1521-1529.  
  • Mishra RK, Singh SK.(2008). Safety assessment of Syzygium aromaticum flower bud (clove) extract with respect to testicular function in mice. Food and Chemical Toxicology, 46(10), 3333-8.
  • Raghavenra H et al (2006). Eugenol--the active principle from cloves inhibits 5-lipoxygenase activity and leukotriene-C4 in human PMNL cells. Prostaglandins, Leukotrienes and Essential Fatty Acids, 74(1), 23-7.
  • Ratna Chakraborty Prasadb et al (2005). An extract of Syzygium aromaticum represses genes encoding hepatic gluconeogenic enzymes. Journal of Ethnopharmacology, 96(1–2), 295–301.
  • Shaik Mahaboob Ali et al (2005).
  • Akram Astani et al (2009). Screening for Antiviral Activities of Isolated Compounds from Essential Oils. Evidence-Based Complementary and Alternative Medicine, vol. 2011, 8 pages. 



 The statements made above have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.