Liver damage

Yes, while culinary amounts of clove are generally safe, excessive consumption or high concentrations of clove water (especially clove oil), rich in the compound eugenol, can potentially damage the liver, causing acute liver injury, jaundice, and even liver failure, particularly in children or those with pre-existing conditions. The risk increases significantly with direct ingestion of concentrated clove oil, but large, regular intake of clove water isn't recommended.  

Why it can be harmful: 

• Eugenol Toxicity: Cloves contain high levels of eugenol, which acts as a direct toxin to liver cells (hepatocytes) in large doses. 

• High Concentration: Clove oil is much more concentrated than clove water, making accidental overdoses (as little as 10-30 mL) dangerous, leading to seizures and coma. 

• Accumulation: Long-term, excessive intake of even clove water can build up eugenol levels, posing a risk to the liver. 

Signs of Liver Damage: [1]  

• Nausea, upper stomach pain, dark urine, yellowing skin/eyes (jaundice). 

• Fatigue, loss of appetite, clay-colored stools. 

Who should be cautious: 

• Children: They are at higher risk for severe liver damage from accidental ingestion of clove oil. 

• People on Blood Thinners: Cloves have blood-thinning properties. 

• Those with Liver Conditions: Individuals with existing liver issues should avoid it. 

In summary: Use cloves in moderation as a spice; large quantities of clove water or essential oil can overwhelm the liver's ability to process eugenol, leading to serious toxicity. 

AI responses may include mistakes.

[1] https://www.drugs.com/mtm/clove.html

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Henry McClure  
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