Evidence supporting the use of: Cloves
For the body system: Taste
Synopsis
Source of validity: Traditional
Rating (out of 5): 2
Cloves (Syzygium aromaticum) have been traditionally used to support the "Taste" body system, primarily in the context of oral health and flavor enhancement. In various traditional medicine systems, such as Ayurveda and Traditional Chinese Medicine, cloves have been valued for their stimulating and warming properties, often employed to improve oral hygiene, freshen breath, and relieve toothache. The aromatic compounds in cloves, especially eugenol, are known for their strong flavor and mild numbing effect, which may help enhance and preserve the sense of taste, particularly when used to soothe oral discomfort or infections that could otherwise diminish taste sensation.
While there is some scientific evidence for cloves’ antimicrobial and analgesic effects in the mouth, direct scientific validation for their ability to specifically support or enhance the “Taste” body system is limited. Most modern research focuses on their use for dental pain relief, antiseptic actions, or as a spice. Thus, the use of cloves for taste support is primarily based on longstanding traditional practices rather than robust modern clinical evidence.
In summary, cloves are used to support the taste system mainly due to traditional beliefs and historical usage rather than scientific validation, meriting a moderate evidence score based on tradition.