The bioactivity and toxicological actions of carvacrol

Suntres ZE, Coccimiglio J, Alipour M Critical Reviews in Food Science and Nutrition, 2015 ABSTRACT: 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…. Read more »

Quality preservation of organic cottage cheese using oregano essential oils

Asensio CM, Grosso NR, Juliani HR LWT – Food Science and Technology, 2015 ABSTRACT: Organic cottage cheese was flavoured with four different Argentinean oregano essential oils (EOs) (Compacto, Cordobes, Criollo, and Mendocino) and thymol. Chemical indicators of lipid oxidation, oxidation, and changes in the fatty acid and organic acid profiles were determined during 30 days… Read more »

In vitro pro-oxidant/antioxidant role of carvacrol, thymol and their mixture in the intestinal Caco-2 cell line

Llana-Ruiz-Cabello M, Gutiérrez-Praena D, Puerto M, Pichardo S, Jos Á, Cameán AM Toxicology In Vitro, 2015 ABSTRACT: The food industry needs to provide consumers with fresh and healthy products. In this context, food packaging plays an important role. Thus, certain essential oils are being incorporated into plastic polymers to confer better preservative properties. The oregano… Read more »