5-isopropyl-2-methylphenol
Carvacrol
Carvacrol, or cymophenol, C6H3CH3(OH)(C3H7), is a monoterpenoid phenol. It has a characteristic pungent, warm odor of oregano and a pizza-like taste.Biochemistry
The main chemical constituents include carvacrol, thymol, limonene, pinene, ocimene, and caryophyllene. The leaves and flowering stems are strongly antiseptic, antispasmodic, carminative, cholagogue, diaphoretic, emmenagogue, expectorant, stimulant, stomachic and mildly tonic.
Carvacrol is present in the essential oil of Origanum vulgare, oil of thyme, oil obtained from pepperwort, and wild bergamot. The essential oil of Thyme subspecies contains between 5% and 75% of carvacrol, while Satureja (savory) subspecies have a content between 1% and 45%. The Origanum species majorana and Dittany of Crete are rich in carvacrol, 50% resp. 60-80%.
Toxicology
Carvacrol, like other essential oils, does not have many long-term genotoxic risks. The cytotoxic ability of carvacrol on prooxidant activity can make it an effective antiseptic and antimicrobial agent. [20][clarification needed] Carvacrol has been found to show antioxidant activity.Antimicrobial activity:
25 different periodontopathic bacteria and strains - Cladosporium herbarum, Penicillium glabrum, Fungi such as F. moniliforme, R. solani, S. sclerotirum, and P. capisci
List of the plants that contain the chemical
Origanum compactum
Origanum dictamnus
Origaum microphyllum
Origanum onites
Origanum scabrum
Origanum vulgare
Thymus glandulosus
No comments:
Post a Comment