Organized into four sections, Clove (Syzygium aromaticum):
Chemistry, Functionality, and Applications addresses the
cultivation, composition, and applications of clove, along with the
chemistry, functionality, and applications of clove fixed oil,
clove essential oil, and clove extracts and their role in food and
medicine. Beginning with the introduction of clove, this book aims
to establish a multidisciplinary discussion on the development of
Syzygium aromaticum phytochemistry, technology, processing,
agricultural practices, functional traits, health-enhancing
potential, mechanism of action, and toxicity as well as food and
nonfood uses. The studies reported in this book confirm the
functional applications of Syzygium aromaticum as a medicinal
plant, standing out for the significance of novel applications.
This book delves into the functional, nutritional, and
pharmacological traits of clove. Therefore, the book will serve as
a valuable reference for food scientists, technologists, chemists,
nutritionists, and pharmacists developing new pharmaceutical and
food products.
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