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Constituents of aromatic plants: I. Methyleugenol
April 2000
April 2000
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Abstract
Methyleugenol (ME) is a natural constituent of the essential oils of a number of plants
widely used in foodstuffs as flavouring agents. Its occurrence, routes of intake,
and available information on toxicity, kinetics and metabolism are reviewed. In view
of the carcinogenic potential of ME, the need to check its presence in food products
with effective analytical methods is pointed out.