Thyme
Chemical and antimicrobial properties

The chemical composition of Thymus (thyme) includes a variety of essential oils, flavonoids, phenolic acids, triterpenes, and other compounds. The essential oils found in thyme include thymol, which is a major component responsible for the plant's antiseptic properties, and carvacrol, another primary component with similar functions. Other essential oils present are p-cymene, γ-terpinene, linalool, and 1,8-cineole. Gas chromatographic analysis reveals that the most abundant volatile component of thyme leaves is thymol, at 8.55mg/g. Other components are carvacrol, linalool, α-terpineol, and 1,8- cineole.

Some of these compounds have beneficial properties. In particular, thymol has been historically used as an antibiotic and antiseptic, especially in traditional medicine. Oil of thyme, the essential oil of common thyme, contains 20–54% thymol. Thymol is an active ingredient in various commercially produced mouthwashes, such as Listerine.

Flavonoids in thyme include luteolin-7-O-glucoside, a glycoside known for its antioxidant and anti-inflammatory properties, as well as apigenin, quercetin, and kaempferol. Phenolic acids such as rosmarinic acid, which is known for its antioxidant, anti-inflammatory, and antimicrobial activities, along with caffeic acid and chlorogenic acid, are also present in thyme.

Triterpenes, such as oleanolic acid and ursolic acid, are part of thyme's composition, contributing to its overall health benefits. Additionally, thyme contains tannins, which contribute to its astringent properties, as well as saponins and other minor compounds.
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