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 »