Carvacrol, is present in the essential oil of various plants and also taquila. It inhibits the growth of several bacteria strains, e.g. Escherichia coli[, and due to its good taste can be used as a food additive. It also activates PPAR and suppresses COX-2 inflammation.
Hotta, M., et al.: J. Lipid Res., 51, 132 (2010); Vincenzi, M., et al.: Fitoterapia, 75, 801 (2004); Ultee, A., et al.: Int. J. Food Microbiol., 64, 373 (2001);
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