Anti-inflammatory potential of clove extract: a nutritional perspective

Abstract

This thesis explores the anti-inflammatory potential of clove (Syzygium aromaticum) extract, focusing on eugenol. Using Drosophila melanogaster, inflammation was modeled under normal and high-sugar diets. Clove extract was tested in different forms and concentrations for its antioxidant activity and physiological effects. Results showed strong antioxidant and anti-inflammatory properties, especially under high-sugar conditions. However, higher concentrations indicated potential toxicity, highlighting the importance of dosage.