Thymol
Overview
Thymol is a phenolic monoterpene and the principal volatile of many Thymus vulgaris chemotypes. It is not a USDA core nutrient; amounts in the herb vary widely with cultivar, harvest, and whether the material is fresh leaf, dried herb, or distilled oil.
Culinary thyme is the relevant food exposure. Essential-oil concentrations are not equivalent to whole-herb intake, so food pages should not treat oil data as a per-100 g composition value for the leaf.
Recipes
Foods
1 food containing this substance
Thyme
Thymol-rich culinary herb with antioxidant and antimicrobial polyphenols