Eucalyptol

Eucalyptol

Eucalyptol, whose term in the official IUPAC nomenclature is: 1,3,3-trimethyl-2-oxabicycle [2,2,2] octane is a cyclic ether and a monoterpenoid.
Eucalyptol has a brute or molecular formula: C10H18O and is a natural organic substance that occurs at room temperature as a colorless liquid.
This substance is present in many plants of the genus Eucalyptus and others but is mainly extracted from the leaves of Eucalyptus.
Eucalyptol has a fresh mint-like smell and a spicy and refreshing flavor. It is insoluble in water, but miscible with organic solvents. Eucalyptol makes up 90% of eucalyptus oil.
Eucalyptol forms crystalline adducts with hydroalic acids, o-cresol, resorcinol and phosphoric acid.
The name eucalyptol was attributed in 1870 by F. S. Cloez who identified this substance.
Eucalyptol, due to its pleasant and spicy aroma and taste, is used in aromas, fragrances and cosmetics.

Cineole-based eucalyptus oil is used as a flavoring at low levels (0.002%) in various products, including baked goods, confectionery, meat products and beverages.
In addition, major cigarette manufacturers use eucalyptol as an additive for cigarettes. It is claimed that it is added to enhance the flavor.
Eucalyptol is an ingredient in commercial mouthwashes and has been used in traditional medicine as a cough suppressant.
In addition, eucalyptol exhibits insecticidal and insect repellent properties.
In some cases it behaves instead as attractive to the males of various species of bees who collect the chemical substance to synthesize pheromones; it is commonly used as a bait to attract and collect these bees for study.
From a toxicological point of view, eucalyptol has a low toxicity (hence its use in food), with a LD50 of 2.48 g / kg (rabbits).

Warning: The information shown is not medical advice and may not be accurate. The contents are for illustrative purposes only and do not replace medical advice.