Compound Monograph
Estragole
Estragole is a phenylpropene that gives tarragon, basil and anise their aroma and is a known animal carcinogen at high exposure.
Classification
Estragole is a phenylpropene, 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)
Estragole is a naturally occurring phenylpropene, found in Tarragon, Mexican tarragon, Basil, anise and fennel and 2 other sources. It is flagged as a known carcinogen.
Research & Evidence
Estragole is an allylbenzene phenylpropene responsible for much of the aroma of tarragon, basil, anise, fennel and related herbs and spices. It is a normal constituent of these culinary plants and their essential oils.
Toxicity & Safety
Estragole is one of a family of allylbenzene aroma compounds that, in animal studies, can be metabolised to genotoxic species and have caused liver tumours at high doses; regulatory bodies have therefore flagged it as a potential carcinogen and discourage its use as an added flavouring. The amounts consumed from normal culinary use of herbs are very small, and the relevance of the high-dose animal data to ordinary dietary exposure remains debated. Concentrated essential oils and extracts are the more relevant concern.