The phenolic monoterpene carvacrol [2-Methyl-5-(1-methylethyl) phenol] is a major constituent of the essential oil of Origanum vulgare (oregano), as well as a major constituent of oil of Thymus vulgaris (thyme), and is also obtainable from Citrus aurantium bergamia (wild bergamot), Lepidium flavum (pepperwort), and Lippia berlandieri Schauer (Mexican Oregano).
An inhibitor of bacterial growth, carvacrol has been widely used both as a food or food additive in the food industry for long time. It is being used as food flavoring, and preservatives. Carvacrol is also used as a fragrance in cosmetic products.
The in vitro antimicrobial activities of carvacrol are recognized to be effective against a variety of foodborne pathogenic and spoilage microorganisms. Carvacrol antimicrobial activity is higher than that of other volatile compounds present in essential oils due to the presence of the free hydroxyl group, hydrophobicity, and the phenol moiety.
Carvacrol has been classified as GRAS (Generally Recognized As Safe) and approved for food use.
Carvacrol
