a Northern Ontario School of Medicine , Lakehead University , Thunder Bay , Ontario , Canada.
Crit Rev Food Sci Nutr. 2015;55(3):304-18. doi: 10.1080/10408398.2011.653458.
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. In recent years, considerable research has been undertaken in an effort to establish the biological actions of carvacrol for its potential use in clinical applications. Results from in vitro and in vivo studies show that carvacrol possess a variety of biological and pharmacological properties including antioxidant, antibacterial, antifungal, anticancer, anti-inflammatory, hepatoprotective, spasmolytic, and vasorelaxant. The focus of this review is to evaluate the existing knowledge regarding the biological, pharmacological, and toxicological effects of carvacrol.
香芹酚是一种单萜酚类化合物，由大量芳香植物产生，包括百里香和牛至。目前，香芹酚以低浓度用作食品调味成分和防腐剂，以及化妆品配方中的香料成分。近年来，人们进行了大量研究，努力确定香芹酚的生物学作用，以将其潜在应用于临床应用。体外和体内研究的结果表明，香芹酚具有多种生物学和药理学特性，包括抗氧化、抗菌、抗真菌、抗癌、抗炎、保肝、平滑肌松弛和血管舒张。本综述的重点是评估关于香芹酚的生物学、药理学和毒理学作用的现有知识。
