Carvacrol/[email protected]

Carvacrol, or cymophenol, C6H3CH3(OH)(C3H7), is a monoterpenoid phenol. It has a characteristic pungent, warm odor of oregano.

Carvacrol inhibits the growth of several bacteria strains, e.g. Escherichia coli and Bacillus cereus. Its low toxicity together with its pleasant taste and smell suggests its use as a food additive to prevent bacterial contamination.In Pseudomonas aeruginosa it causes damages to the cell membrane of these bacteria and, unlike other terpenes, inhibits their proliferation.The cause of the antimicrobial properties is believed to be disruption of the bacteria membrane.

It is a potent activator of the human ion channels transient receptor potential V3 (TRPV3) and A1 (TRPA1).Application of carvacrol on the human tongue, as well as activation of TRPV3, causes a sensation of warmth. In addition, carvacrol also activates, but then rapidly desensitizes, the pain receptor TRPA1; this explains its pungency.

It activates PPAR and suppresses COX-2 inflammation.

In rats, carvacrol is quickly metabolized and excreted. The main metabolic route is esterification of the phenolic group with sulfuric acid and glucuronic acid. A minor pathway is oxidation of the terminal methyl groups to primary alcohols. After 24 hours, only very small amounts of carvacrol or its metabolites could be found in urine, indicating an almost complete excretion within one day.

A study led by Supriya Bavadekar reports that carvacrol stimulates apoptosis in prostate cancer cells.