Anti-inflammatory potential of clove extract: a nutritional perspective

dc.contributor.advisor	Mathe, Endre
dc.contributor.author	Al Shafai, Zain
dc.contributor.department	DE--Mezőgazdaság- Élelmiszertudományi és Környezetgazdálkodási Kar
dc.date.accessioned	2026-06-30T10:49:26Z
dc.date.available	2026-06-30T10:49:26Z
dc.date.created	2026-04-22
dc.description.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.
dc.description.course	Food Engineering
dc.description.degree	BSc/BA
dc.format.extent	48 pages
dc.identifier.uri	https://hdl.handle.net/2437/412530
dc.language.iso	en
dc.rights.info	Hozzáférhető a 2022 decemberi felsőoktatási törvénymódosítás értelmében.
dc.subject	Eugenol
dc.subject	clove
dc.subject	anti-inflammatory
dc.subject	Drosophilia melanogaster
dc.subject	clove extract
dc.subject	extract
dc.subject.dspace	Agricultural Sciences
dc.title	Anti-inflammatory potential of clove extract: a nutritional perspective

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