Allspice takes its name from its aroma, which smells like
a combination of spices, especially cinnamon, cloves, ginger and nutmeg.
The active components of allspice include eugenol, caryophyllene, and methyleugenol
in a volatile oil. The volatile oil can be obtained through distillation
of the fruit. The rind of the berries is thought to lead to the greatest
medicinal activity. Several in vitro studies of allspice provide evidence
of antibacterial and antifungal activity. It is also claimed to act as a
GI (gastro intestinal) stimulant and an antiflatulent. The 105 chemical
constituents in Allspice is included in this database also their effects
and action.
