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Eugenol / ˈ j uː dʒ ɪ n ɒ l / is an allyl chain-substituted guaiacol, a member of the allylbenzene class of chemical compounds. [2] It is a colorless to pale yellow, aromatic oily liquid extracted from certain essential oils especially from clove, nutmeg, cinnamon, basil and bay leaf.
Oil of clove, also known as clove oil or eugenol, is an essential oil extracted from the clove plant, Syzygium aromaticum. [1] [2] Clove oil is commonly used in aromatherapy and for flavoring food, tea, and toothpaste. [2] [3] In alternative medicine, it may be used as a topical medication to relieve toothache.
Caleicine is a unique sesquiterpene compound found exclusively in Calea ternifolia, a Mexican flowering plant known for its potential psychoactive properties. [1] This compound has garnered interest in the field of ethnopharmacology and natural product chemistry due to its putative role as a prodrug of eugenol, a potent GABA positive modulator.
Carbon dioxide (CO 2) is an abundant gas produced as the final product of glucose metabolism in animals.CO 2 anesthesia is most frequently used for anesthetizing flies. [2] But it has also been considered as a fast acting anesthetic in small laboratory animals.
Guaiacol is a precursor to various flavorants, such as eugenol. [15] An estimated 85% of the world's supply of vanillin comes from guaiacol. Because consumers tend to prefer natural vanillin to synthetic vanillin, methods such as microbial fermentation have been adopted.
Acetyleugenol is a phenylpropanoid compound found in cloves.It is the second in abundance to the related compound eugenol in certain extract preparations. [1] [2] Like eugenol, its found in several plants such as Acacia nilotica and Piper betle [3] [4] [5] and has similar antibacterial and antifungal properties on C. albicans and S. mutans. [6]
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This is an accepted version of this page This is the latest accepted revision, reviewed on 18 December 2024. Sweet-tasting, water-soluble carbohydrates This article is about the class of sweet-flavored substances used as food. For common table sugar, see Sucrose. For other uses, see Sugar (disambiguation). Sugars (clockwise from top-left): white refined, unrefined, unprocessed cane, brown ...