Lemon Thyme
Lemon Thyme (Thymus x citriodorus)
Thymus x citriodorus, an interspecific hybrid between Thymus vulgaris (Thyme) and Thymus pulegioides (Broad-leaved Thyme) is a perennial subshrub in the mint family (Lamiaceae). This medicinal and aromatic plant has a rose-lemon-like flavor, supposedly inherited from T. pulegioides (Lundgren L, 1982; Stahl-Biskup E, 1995). Because of its pleasant aroma and flavor, Thymus x citriodorus is commonly found in various herbal tea blends and offered as a condiment for fish dishes (Jurevičiūtė, Ložienė, Bruno, Maggio, & Rosselli, 2019). A study has shown that its essential oils showed good effectiveness and the broadest spectrum of the samples evaluated for antimicrobial activity (Sacchetti G, 2005).
Historical Use
Historical information on the use of lemon thyme can be found in Nicholas Culpepper’s English Physician; and complete herbal written in 1798. Lemon Thyme has been used to strengthen the lungs and to purge the body of phlegm. An ointment made from lemon thyme has been used to remove warts and ease pains in the spleen.
Latest Research
- Novel animal product substitutes: A new category of plant-based alternatives to meat, seafood, egg, and dairy productsby David Julian McClements on March 29, 2024 at 10:00 am
Many consumers are adopting plant-centric diets to address the adverse effects of livestock production on the environment, health, and animal welfare. Processed plant-based foods, including animal product analogs (such as meat, seafood, egg, or dairy analogs) and traditional animal product substitutes (such as tofu, seitan, or tempeh), may not be desirable to a broad spectrum of consumers. This article introduces a new category of plant-based foods specifically designed to overcome the…
- Ultrasound Assisted Coextraction of Cornicabra Olives and Thyme to Obtain Flavored Olive Oilsby Fátima Peres on October 14, 2023 at 10:00 am
Flavoring olive oils is a new trend in consumer preferences, and different enrichment techniques can be used. Coextraction of olives with a flavoring agent is an option for obtaining a flavored product without the need for further operations. Moreover, ultrasound (US) assisted extraction is an emergent technology able to increase extractability. Combining US and coextraction, it is possible to obtain new products using different types of olives (e.g., cultivar and ripening stage), ingredient(s)…
- Emerging Insights into the Applicability of Essential Oils in the Management of Acne Vulgarisby Alexa Florina Bungau on September 9, 2023 at 10:00 am
The occurrence of pustules, comedones, nodules, and cysts defines acne vulgaris, a prevalent chronic inflammatory dermatological condition. In the past few decades, essential oils extracted from varied natural sources have acquired recognition due to their potential medicinal applications in acne therapy. However, there is not yet sufficient medical data to fully characterize this interaction. Multiple factors contribute to the development of acne vulgaris, including excessive sebaceous…
- Nonpharmacological home remedies for upper respiratory tract infections: a cross-sectional study of primary care patients in Switzerland and Franceby Paul Sebo on August 13, 2023 at 10:00 am
CONCLUSIONS: Many patients reported using honey/lemon/thyme/herbal teas for URTI symptoms, and generally considered these treatments to be effective. Future research should explore the extent to which these remedies can be safely proposed as alternatives for the symptomatic treatment of ear/nose/throat complaints in primary care.
- Investigation of antimicrobial activities and molecular characterization of the species belong to Origanum, Thymus and Thymbra genera by ISSRby Sibel Kerem on November 4, 2022 at 10:00 am
CONCLUSION: Staphylococcus aureus was the most sensitive and Pseudomonas aeruginosa was the least sensitive strain. The ethanol and chloroform extracts were the most effective solvents. ISSR markers were successful for determining high levels of genetic diversity and clustering the species belonging to the genera Origanum, Thymus, and Thymbra. Conducting molecular marker analyses facilitated in distinguishing the species correctly for molecular breeding studies. The studies identified the…
References
Jurevičiūtė, R., Ložienė, K., Bruno, M., Maggio, A., & Rosselli, S. (2019). Composition of essential oil of lemon thyme (Thymus × citriodorus) at different hydrodistillation times. Nat Prod Res, 33(1), 80-88. doi:10.1080/14786419.2018.1434642
Lundgren L, Stenhagen G. (1982). Leaf volatiles from Thymus vulgaris, T. serpyllum, T. praecox, T. pulegioides
and T. × citriodorus (Labiatae). Nord J Bot., 2, 445-452.
Sacchetti G, Muzzoli M, Scaglianti M, Manfredini S, Radice M, Bruni R. (2005). Comparative evaluation of 11 essential oils of different origin as functional antioxidants, antiradicals and
antimicrobials in foods. Food Chemistry., 91, 621-632.
Stahl-Biskup E, Holthuijzen. J. (1995). Essential oil and glycosidically bound volatiles of lemon-scented
thyme, Thymus × citriodorus (Pers.) Schreb. Flav Fragr J., 10, 225-229.