Abstract: To study the inhibitory effect of clove on lipid oxidative modification in LDL.The inhibition of conjugated diene ( CD) generated, total cholesterol degradation, and lipofuscin generated were determined by bioassay-guided in the course of minimally oxidation and complete oxidation of LDL. The results showed that the formation of CD and degradation of total cholesterol were significantly inhibited in the different polar parts of clove ( p < 0.05) during mild oxidation of LDL.The order of inhibitory effect was as follows: n-hexane fraction > ethyl acetate fraction > n-butanol fraction > water fraction.The formation of conjugated diene ( CD) , degradation of total cholesterol and formation of lipofuscin were significantly inhibited in the different polar parts of clove ( p < 0.05) during complete oxidation of LDL. The order of inhibition was the same as above. The difference contents of the total polyphenols and total flavonoids results in the difference of the inhibitory effect of the different polar fractions on LDL lipid oxidation.This study provided a reference for the further research and development of functional food that clove inhibits LDL from oxidation.