Category: Herbal science

According to scientific studies, oregano contains a variety of beneficial compounds, and yes, it does contain the flavonoid luteolin. This potent antioxidant is one of many phytochemicals in the herb contributing to its known health-promoting properties, which have been utilized for centuries.

With its long history in medicine and cooking, common thyme (Thymus vulgaris) is well-known, but less so is the fact that its powerful antimicrobial properties are largely attributed to a single chemical constituent. Is thyme the same as thymol? While often confused, the two are not the same; rather, thymol is a primary component of thyme's essential oil. Understanding this fundamental difference is key to appreciating both the herb and its isolated compound.

Mistletoe, a hemi-parasitic plant, contains a mineral composition highly dependent on its host tree, with some studies showing it can accumulate higher concentrations of elements like potassium and phosphorus than its host. This article explores what are the minerals in the mistletoe, highlighting how its unique parasitic lifestyle influences its nutritional profile.

Over 600 million people worldwide chew betel nuts, making it the fourth most commonly used psychoactive substance after alcohol, nicotine, and caffeine. Contrary to a common misconception, the nut's primary psychoactive compound is not an acid but a potent alkaloid named arecoline, though other acidic compounds are also present.

According to scientific analysis, some species of oregano, such as *Origanum vulgare*, have been shown to contain linalool, though often in smaller amounts compared to other dominant compounds. The presence and concentration of linalool are highly dependent on the plant's genetics, geographical location, and other environmental factors.

Although linalool is the key aroma compound in many flowers and spices, the unmistakable scent of freshly crushed garlic is a hallmark of sulfur chemistry. This raises a pertinent question for food scientists and chefs alike: does garlic have linalool, or are its potent aromatic qualities due to other compounds entirely?

Preliminary phytochemical studies have confirmed the presence of saponins in cilantro leaf extract. While this herb is often associated with the 'soapy' taste for some, this is a genetic predisposition linked to aldehydes, not saponins.

According to scientific tests, the active compound in turmeric, curcumin, remains yellow in acidic and neutral solutions but turns red in basic environments. So, does turmeric acid or base, and why does its color change in this fascinating way?