Compound Monograph
Carvacrol
Carvacrol is a monoterpenoid phenol that gives oregano and thyme much of their pungent aroma and antimicrobial activity.
Classification
Carvacrol is a monoterpenoid phenol, part of the phenolics class. Antioxidant compounds built around one or more phenol rings — the flavonoids, tannins, phenolic acids, coumarins, and pigments behind much of a plant's protective chemistry.
Where Does It Come From? (5)
Carvacrol is a naturally occurring monoterpenoid phenol, found in Oregano, Thyme, Savory and 2 other sources. It is well tolerated orally (low toxicity).
Research & Evidence
Carvacrol is a monoterpenoid phenol and the major aromatic constituent of oregano essential oil, also present in thyme, savory and related Lamiaceae herbs. It is responsible for much of these herbs’ characteristic warm, pungent smell and is widely studied for antimicrobial and antifungal activity against a range of bacteria and fungi. Laboratory work has also reported antioxidant and anti-inflammatory effects, though robust human clinical data are limited.
Toxicity & Safety
Carvacrol is consumed in small amounts as a flavouring and is generally well tolerated at dietary levels. In concentrated essential-oil form it can irritate skin and mucous membranes, and undiluted oregano oil should be handled with care. A detailed isolated-compound toxicology in humans is not well established.