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Cloves in the fight against clots

13-11-2015,
Monika Toczek - dietitian

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Cloves in the fight against clots

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Cloves are the unbloomed, dried flower buds of the clove tree, which are used as a spice. They are cultivated in Brazil, India, Madagascar and Tanzania, among others.

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They are dark brown in colour, with a peppery flavour given by the oils in the buds. The spice also has a distinctive smell, which is due to eugenol. This is a chemical compound belonging to the terpenes. Thanks to it, cloves exhibit anticoagulant properties. Eugenol prevents platelet aggregation and protects the structure of thrombocytes (blood platelets) when they have already aggregated (clumped together). In addition, cloves are recommended for digestive problems and toothache. It is therefore advisable to add cloves to dishes, especially pork and game dishes as well as broths and soups.