Learn About Clove Water And Health Research

What Is Clove Water and How Is It Made

Clove water is a beverage created by infusing water with cloves, which are the dried flower buds of the clove tree (Syzygium aromaticum). This plant grows primarily in Indonesia, particularly in the Maluku Islands, though cloves are now cultivated in many tropical regions worldwide. The cloves themselves are harvested before the flower buds fully bloom, then dried in the sun until they turn dark brown and develop their characteristic nail-like shape—in fact, the word "clove" comes from the French word "clou," meaning nail.

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To make clove water, the process is straightforward. Whole cloves or ground cloves are steeped in hot or cold water for a period of time, allowing the compounds within the cloves to dissolve into the water. A typical preparation involves adding 4 to 6 whole cloves to one cup of hot water and letting them steep for 5 to 10 minutes before straining. Some people prefer cold steeping, which involves placing cloves in room-temperature or cold water and waiting 12 to 24 hours for the flavors and compounds to extract. The resulting liquid has a warm, slightly sweet, and peppery taste.

Clove water differs from clove tea primarily in preparation time and concentration. While clove water typically involves a brief infusion, clove tea may steep longer and sometimes includes additional ingredients like ginger, cinnamon, or honey. The chemical composition of cloves includes compounds such as eugenol, an essential oil that gives cloves their distinctive aroma and flavor. When cloves are placed in water, these compounds become distributed throughout the liquid, creating the final beverage.

The color of clove water ranges from light brown to amber depending on brewing time and the amount of cloves used. Some variations involve mixing clove water with other ingredients—lemon juice, honey, or spices like turmeric—to create different flavor profiles and potentially different health-related properties. Understanding how clove water is prepared is important because the extraction method affects the concentration of active compounds in the final beverage.

Practical Takeaway: Clove water can be prepared at home using basic ingredients and minimal equipment. Start with 4 to 6 whole cloves per cup of hot water, steep for 5 to 10 minutes, and strain before drinking. This simple preparation method makes it accessible for anyone interested in exploring what clove water has to offer.

The Chemical Composition of Cloves and Their Compounds

Cloves contain numerous chemical compounds that researchers have studied for potential properties related to health and wellness. The most significant of these is eugenol, which makes up approximately 70 to 90 percent of clove essential oil. Eugenol is a phenolic compound with a molecular structure that allows it to interact with various biological systems in the body. Beyond eugenol, cloves contain other important compounds including beta-caryophyllene, a sesquiterpene that researchers have investigated for its potential biological effects; thymol and carvacrol, which are also found in thyme and oregano; and numerous flavonoids such as kaempferol and rhamnetin.

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When cloves are steeped in water, not all compounds extract equally. Eugenol, being a volatile oil, will partially dissolve in hot water, though some is lost to evaporation. Polar compounds, including many flavonoids and other water-soluble elements, extract more effectively into water-based infusions. This means that the exact composition of clove water depends on brewing temperature, steeping duration, and clove quality. Research has shown that hot water extraction produces different compound concentrations than cold extraction, with hot water generally extracting higher levels of certain beneficial compounds.

These chemical compounds have been the subject of numerous scientific investigations. Studies published in journals like the Journal of Medicinal Food and Phytotherapy Research have examined how clove compounds interact with cellular structures and biological pathways. For example, research on eugenol has explored its effects on enzyme activity, cell signaling, and immune responses. Beta-caryophyllene has been studied for its potential interactions with cannabinoid receptors in the body, while flavonoids have been investigated for their antioxidant properties, which refers to their potential ability to neutralize harmful molecules called free radicals.

The antioxidant capacity of clove water can be measured using laboratory tests such as the ORAC (Oxygen Radical Absorbance Capacity) assay or DPPH (2,2-diphenyl-1-picrylhydrazyl) assay. These tests measure the ability of a substance to neutralize free radicals in controlled settings. Studies comparing various spices have consistently ranked cloves among the highest in antioxidant capacity—in some analyses, cloves have shown antioxidant values exceeding those of many berries and other plants known for their antioxidant content.

Practical Takeaway: Clove water contains eugenol and multiple flavonoids with potential biological activity. When making clove water at home, using hot water will extract more of these compounds than cold water, though some volatile compounds will be lost to evaporation. The strength of clove water can be adjusted by altering the quantity of cloves, steeping time, and water temperature based on personal preference and desired potency.

Research on Clove Water and Digestive Health

Among the areas most extensively researched regarding clove compounds are effects related to digestive function. Traditional medicine systems, including Ayurveda and Traditional Chinese Medicine, have long incorporated cloves into preparations intended to support digestive wellness. Modern scientific research has begun to investigate whether these traditional uses have a basis in biological mechanisms. Several studies have examined how clove compounds affect the gastrointestinal system, digestive enzyme activity, and the microbiome—the community of bacteria and microorganisms living in the digestive tract.

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Research published in the Journal of Medicinal Food in 2011 found that eugenol and other clove compounds demonstrated the ability to increase digestive enzyme secretion in laboratory studies using animal models. These enzymes are responsible for breaking down food into absorbable nutrients. When enzyme activity increases, theoretically, food moves through the digestive system more efficiently. A 2015 study in the same journal examined clove extracts and their effects on the stomach lining, suggesting that certain compounds in cloves may help maintain the integrity of the digestive tract barrier.

Gas and bloating are common digestive complaints that some people address using clove-based preparations. The traditional use of cloves for this purpose may relate to their carminative properties—a carminative is a substance believed to reduce gas formation and ease gas passage through the digestive system. While human studies specifically testing clove water for bloating are limited, several studies on clove oil have shown modest effects on gas-related discomfort. A study in Phytotherapy Research observed that people who consumed clove extract reported reduced bloating compared to those taking a placebo, though the difference was relatively small.

The antimicrobial properties of clove compounds have also been explored in relation to digestive health. Eugenol has demonstrated antibacterial activity against various pathogenic bacteria in laboratory studies, including strains that can cause digestive distress. However, it is important to note that laboratory studies showing antimicrobial activity do not automatically translate to the same effects occurring in the human digestive system, where stomach acid, bile, and intestinal bacteria create a complex environment different from laboratory conditions.

Practical Takeaway: Current research suggests that clove water may support digestive function through enzyme activity, potential antimicrobial effects, and carminative properties, though human studies remain limited. People who wish to explore clove water for digestive concerns should do so as part of a comprehensive approach that includes adequate fiber intake, hydration, and other lifestyle factors known to support digestive health. Those with existing digestive conditions should discuss clove water with their healthcare provider before regular use.

Oral Health and Clove Water Research

Cloves have a long history of use in oral care, particularly in addressing tooth discomfort. Dental practitioners and herbalists have traditionally recommended clove oil as a topical application for tooth-related issues, and this use is so established that clove oil appears in some conventional oral care products. The research supporting these applications has grown significantly, with multiple studies examining how clove compounds affect oral bacteria, inflammation, and dental tissues.

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The most notable research comes from studies on eugenol, which is the primary active compound in cloves.