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2863219 
Journal Article 
The bioactivity and toxicological actions of carvacrol 
Suntres, ZE; Coccimiglio, J; Alipour, M 
2015 
Yes 
Critical Reviews in Food Science and Nutrition
ISSN: 1040-8398
EISSN: 1549-7852 
55 
3 
304-318 
English 
24915411 
WOS:000344247100002 
Carvacrol is a monoterpenic phenol produced by an abundant number of aromatic plants, including thyme and oregano. Presently, carvacrol is used in low concentrations as a food flavoring ingredient and preservative, as well as a fragrance ingredient in cosmetic formulations. In recent years, considerable research has been undertaken in an effort to establish the biological actions of carvacrol for its potential use in clinical applications. Results from in vitro and in vivo studies show that carvacrol possess a variety of biological and pharmacological properties including antioxidant, antibacterial, antifungal, anticancer, anti-inflammatory, hepatoprotective, spasmolytic, and vasorelaxant. The focus of this review is to evaluate the existing knowledge regarding the biological, pharmacological, and toxicological effects of carvacrol. 
thyme; herbs; oregano; toxicity