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Minimally modified low density lipoprotein (mm-LDL) plays an important role in the progression of atherosclerosis. In order to further study the inhibition effect of effective fraction of clove (EFC) on mm-LDL, antioxidation was induced by ferrous sulfate in vitro and inhibition effect was examined by the following methods: determination of conjugated dienes (CD), thiobarbituric acid reactive substances (TBARS), UV-visible spectra, LDL-tryptophan fluorescence, free amino groups on lysine. The results indicated that EFC (2.5μg/mL) effectively delayed the CD to be generated, and this delay effect of EFC was better than that of positive control-BHT (0.5μg/mL) in the course of oxidation propagation. EFC （50μg/mL）also put off the generation of TBARS during the decomposition of LDL, this delay effection of EFC was better than that of BHT(10μg/mL). Likewise, the UV-visible spectra of LDL during the course of oxidation could be protected from being changed by EFC with certain concentrations (1.25μg/mL, 1.5μg/mL). Meanwhile, EFC (5μg/mL) could significantly inhibit the decay of free amino groups on lysine in terms of protection on protein (apoB—100) oxidation of LDL , and this fraction (1μg/mL) may effectively protect LDL-tryptophan from destruction (P<0.05), furthermore, this distinction of inhibition effect was not significant with BHT(1.25μg/mL). In conclusion, these results proved that EFC had a significantly antioxidant activity on mild oxidation of LDL，which provides reference for further research and development of functional food.