Properties of Thymol

Thymol is a naturally-derived plant chemical found in the essential oil of thyme, and also in plants including bee balm and horsemint. Thymol was first identified in the early 18th century, and is used to the present day for its antimicrobial and antioxidant properties, and for its uses in alternative medicine.

Antimicrobial

• Thymol has natural antimicrobial properties, as demonstrated by recent studies. Greek and Turkish university researchers undertook a June 2003 study, "The In Vitro Antimicrobial and Antioxidant Activities of the Essential Oils and Methanol Extracts of Endemic Thymus Spathulifolius," which proved thymol to be an effective antimicrobial agent inhibiting the growth of microbes and bacteria. For this reason, thymol is used in products such as mouthwashes that aim to kill bacteria in the mouth, and in naturally-derived cleaning products for the home.

Antioxidant

• A 1994 research study, "Antioxidant Actions of Thymol, Carvacrol, 6-gingerol, Zingerone and Hydroxytyrosol," showed thymol and other natural oils to have antioxidant properties. Antioxidants are substances that minimize oxidation of foods' lipid content, therefore preserving the food. Currently, there is significant interest in the use of antioxidants as food preservatives, and natural antioxidants are of particular interest. Thymol has been found to act as an antioxidant--and therefore food preservative--when iron and ascorbate are also present.

Pain Reliever

• Thymol has antispasmodic and pain-relieving properties and, therefore, has medical uses when the oil is applied locally to rheumatic or neuralgic pains. Thyme infusions have also historically been taken orally to relieve the symptoms of dyspepsia, stomach irritation, flatulence, colic and even headaches and hysteria.