How Much Luteolin Is in Thyme? A Look at Flavonoid Content

January 11, 2026 •

3 min read

According to the Phenol-Explorer database, fresh common thyme (Thymus vulgaris) contains approximately 39.50 mg of luteolin per 100g, while dried thyme can contain around 36.00 mg per 100g. These figures highlight thyme as a notable source of this powerful flavonoid, though content can vary based on several factors.

Quick Summary

Thyme is a significant source of the flavonoid luteolin, with concentrations varying between fresh and dried forms and being influenced by cultivation methods. The article discusses average luteolin content, examines influencing factors like environment and processing, and provides a comparative analysis against other herbs.

Key Points

Luteolin Content: Fresh thyme contains approximately 39.50 mg of luteolin per 100g, while dried thyme has about 36.00 mg per 100g.
High-Purity Supplements: Standardized extracts of Thymus vulgaris are available, some containing up to 98% luteolin for targeted supplementation.
Environmental Impact: Cultivar, soil and climate conditions, crop management (organic vs. conventional), and harvesting stage all influence the final luteolin concentration.
Comparison with Other Herbs: While a good source, thyme contains less luteolin than other herbs like dried Mexican oregano, which can have over 1000 mg/100g.
Absorption Process: The body must convert luteolin glycosides, the form most often found in plants, into the free aglycone form for effective absorption and utilization.
Health Benefits: The luteolin in thyme contributes to its antioxidant and anti-inflammatory properties, supporting overall health and potentially benefiting conditions like cardiovascular disease.
Preparation Effects: The way thyme is prepared (fresh vs. dried) affects its luteolin concentration relative to weight, and preparation methods could influence bioavailability.

Understanding the Luteolin Content in Thyme

Thyme, or Thymus vulgaris, is a common culinary herb prized not only for its distinct flavor but also for its rich phytochemical composition. Among its various beneficial compounds, luteolin stands out as a potent flavonoid known for its antioxidant, anti-inflammatory, and neuroprotective properties. Determining the precise amount of luteolin in thyme is complex, as the concentration is not uniform and can fluctuate based on numerous variables.

Documented Concentrations in Thyme

Research has provided specific measurements for luteolin content in thyme, offering a clear picture of its flavonoid richness. The Phenol-Explorer database, a reliable source for food composition data, offers specific figures based on different preparation methods:

Fresh Thyme: Scientific analysis shows that fresh common thyme contains a notable concentration of luteolin, with one study reporting 39.50 mg per 100 grams of fresh weight (FW).
Dried Thyme: The process of drying affects the concentration of compounds. A different study found that dried common thyme contains a slightly lower concentration of 36.00 mg of luteolin per 100 grams of fresh weight equivalent, though the concentration relative to weight increases due to water loss.

Factors Influencing Luteolin Levels

Several factors can cause variations in the luteolin content found in thyme:

Cultivar and Genetics: The specific subspecies or genetic makeup of the thyme plant (Thymus has over 400 subspecies) can significantly influence its phytochemical profile, including flavonoid concentrations.
Environmental Conditions: Environmental stressors, such as UV radiation, high light intensity, and drought, can stimulate the plant's production of flavonoids like luteolin as a protective mechanism. Thyme grown in different climate zones may therefore exhibit different levels.
Crop Management: Agricultural practices like fertilization and irrigation directly impact luteolin content. Studies have shown that organic farming methods can lead to higher flavonoid levels compared to conventional methods.
Harvesting Stage: The maturity of the plant at the time of harvest is a crucial factor. For example, studies on related plants in the Lamiaceae family indicate that flavonoid levels can peak at specific growth stages, such as the budding or full bloom stages.
Processing and Storage: The method of processing, including drying, can alter the concentration of compounds. The storage conditions, such as exposure to light and temperature, can also degrade flavonoids over time.

Thyme Compared to Other Luteolin-Rich Herbs

To put thyme's luteolin content into perspective, here is a comparison with other common culinary and medicinal herbs reported in scientific literature. The values are approximate and can differ based on the factors mentioned above.


Herb (Preparation)	Approximate Luteolin Content (mg/100g)	Notes
Thyme, Fresh	39.50 mg	Notable source, higher fresh weight content than some others.
Thyme, Dried	36.00 mg	High concentration, especially relative to dried weight.
Mexican Oregano, Dried	1028.7 mg	Exceptionally high concentration, making it a super-source.
Sage, Fresh	33.40 mg	Comparable to fresh thyme, but slightly lower.
Celery, Fresh Stalks	1.38 mg	Contains luteolin, but at much lower levels than thyme.
Parsley, Fresh	1.24 mg	A source, but far less potent for luteolin than thyme.
Rosemary, Fresh	4.00 mg	Lower content compared to thyme, but still a source.

As the table shows, while thyme is a solid source of luteolin, it is far from being the most concentrated. Dried Mexican oregano, for instance, contains a significantly higher amount per 100g. This highlights that comparing relative concentrations is essential for understanding the potency of different dietary sources.

How Luteolin is Utilized in the Body

Upon consumption, the body processes the luteolin found in thyme. Luteolin is often present in plants as glycosides, which are molecules attached to a sugar unit. These glycosides must be hydrolyzed (broken down) into the free, or 'aglycone', form of luteolin before they can be effectively absorbed and utilized by the body. This process primarily occurs in the gut. The health benefits, including its antioxidant and anti-inflammatory effects, are associated with the aglycone form. Research continues to explore how different processing methods, like brewing thyme into a tea versus using it dried in a recipe, might affect this bioavailability.

Conclusion

Thyme is a valuable and accessible source of the flavonoid luteolin, with reported concentrations of around 39.50 mg/100g in its fresh state and 36.00 mg/100g when dried. While these figures confirm its flavonoid richness, the exact amount can vary based on growing conditions, cultivar, and harvest time. Although other herbs like dried Mexican oregano contain substantially higher concentrations, incorporating thyme into your diet is an easy and effective way to boost your intake of this beneficial antioxidant. Understanding the various factors that influence flavonoid content can help in selecting and using herbs for maximum health benefits.

Frequently Asked Questions

Scientific analysis shows that the fresh weight concentration of luteolin is slightly higher in fresh thyme (39.50 mg/100g) than in dried thyme (36.00 mg/100g equivalent). However, since drying removes water, dried thyme has a higher concentration per unit of weight, meaning a smaller quantity provides a more concentrated dose.

Thyme is a good source of luteolin, but it is not the most concentrated. For example, dried Mexican oregano has a significantly higher luteolin content, sometimes exceeding 1000 mg per 100g, far surpassing the amounts found in thyme.

Luteolin is found in a variety of plant-based foods. Some of the richest sources include dried Mexican oregano, celery, peppers, and parsley. Vegetables like broccoli and artichokes also contain notable amounts.

Drying thyme can alter the concentration of compounds, increasing the level of luteolin relative to the weight of the herb. While flavonoids can be sensitive to heat, the process of cooking does not typically cause complete destruction, and using thyme in recipes can still provide a good intake of its beneficial compounds.

Luteolin is a flavonoid with potent antioxidant and anti-inflammatory properties. It helps combat oxidative stress, reduces inflammation, and has been studied for its potential benefits in supporting cardiovascular health, brain health, and the immune system.

Yes, research indicates that the concentration of luteolin and other phytochemicals can vary based on the specific cultivar or subspecies of the thyme plant. Factors like genetics, climate, and soil conditions play a role in determining the final composition.

The luteolin in thyme is often attached to sugar molecules as glycosides. For the body to absorb it, these sugar units must be removed through a process called hydrolysis, which primarily occurs in the gut, releasing the free luteolin for absorption.