Whole clove

• Clove has anesthetic, analgesic, antibacterial, stimulant and aphrodisiac properties. This is due to its content in eugenol, an element that is concerned with preventing blood clotting.
• This herb also has flavonoids, which among other things manages to decrease the percentages of blood glucose, having antibiotic and anti-inflammatory properties. From a nutritional point of view, clove is rich in calcium, potassium, magnesium, vitamin V, manganese, vitamin K, and omega 3 fatty acids.
• It is important to keep the intake of cloves at a reasonable level,
• Do not use in case of:

For those who suffer from liver-related diseases or have altered its functioning, as well as in patients who have already declared definitive liver damage, their abstention is total.

Those who suffer from digestive and intestinal tract problems such as gastritis, duodenal and gastric ulcers, Crohn's disease, irritable bowel syndrome and ulcerative colitis would be totally restricted from consuming them.

In the case of women who are breastfeeding and pregnant.

People with respiratory allergy conditions and also for those with epilepsy.