الفهرس 
IntroductionOnly 14 pages are availabe for public view
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Abstract
Clove (Syzygium aromaticum) is a dried flower bud belonging to the Myrtaceae family that is indigenous in Indonesia. The clove tree is composed of leaves and buds. Clove buds are commercially used for many medicinal purposes and in the perfume industry, and clove is considered one of the spices that can be potentially used as preservatives in many foods by replacing chemical preservatives due to their antioxidant and antimicrobial properties. In this study, Antibacterial, antiviral, anticarcinogenic, antifungal and antioxidant activities have been documented for clove. The effective role of clove in the inhibition of different degenerative diseases is attributed to the presence of various chemical constituents in high concentrations with antioxidant activity. Eugenol, eugenyl acetate, caryophyllene and chavibetol are the most chemical constitutes in clove. Eugenol is used as a flavor or aroma ingredient in teas, meats, cakes, perfumes, flavorings, and essential oils. It is also used as a local antiseptic and anesthetic.