Antioxidant Clove Extract Inhibits Lipid Droplet Accumulation and Lipid Oxidation in Hepatocytes

Dietary clove (<i>Syzygium aromaticum</i>) extract exhibited antioxidant properties and inhibited linoleic acid-induced lipid droplet (LD) accumulation (LDA) and oxidized LDA (oxLDA) in HepG2 cells. Additionally, an analysis of the metabolome of dietary clove bioactive LDAI using 1D-NMR showed that clove extract (CE) mainly consists of hydroxybenzoic acids (HBAs) and hydroxycinnamic acids (HCAs), along with minor amounts of carbohydrates, coumarins, polyphenolic compounds, and small quantities of polyols, fatty acyls, small peptides, and amino acids. This suggests that CE could be a promising resource for developing functional foods and nutraceuticals and discovering drugs for treating MAFLD, MASH, and related conditions.