Carvacrol

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Carvacrol

Carvacrol (pronounced: /ˈkɑːrvəkrɒl/), also known as cymophenol, is a monoterpenoid phenol. It has a characteristic pungent, warm odor of oregano.

Etymology

The term "Carvacrol" is derived from the Latin Carvi (the genus name for caraway) and the Greek Karos (meaning nut), referring to the nut-like fruit of the plant, and akrolein, a compound word from akros (meaning end, peak, or tip) and olein (meaning oil), referring to the oil extracted from the tip of the plant.

Chemical Properties

Carvacrol is present in the essential oil of various plants including Origanum vulgare (oregano), Thymus vulgaris (thyme), and Mentha spicata (spearmint). It is a pale yellow liquid that is insoluble in water but soluble in alcohol, ether, and slightly soluble in glycerin.

Uses

Carvacrol is used in the food industry as a flavoring agent. It is also used in the production of perfumes due to its warm and spicy aroma. In addition, it has been studied for its potential health benefits, including antimicrobial, antifungal, and antioxidant properties.

Related Terms

  • Monoterpenoid: A class of terpenes that consists of two isoprene units and has the molecular formula C10H16.
  • Phenol: An aromatic organic compound with the molecular formula C6H5OH.
  • Essential Oil: A concentrated hydrophobic liquid containing volatile aroma compounds from plants.

External links

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