Carvacrol (CV)

Carvacrol is a monoterpenoid phenol. It has a characteristic pungent, warm odor of oregano. Carvacrol inhibits the growth of several bacteria strains, e.g. Escherichia coli and Bacillus cereus. Its low toxicity together with its pleasant taste and smell suggests its use as a food additive to prevent bacterial contamination. In Pseudomonas aeruginosa it causes damages to the cell membrane of these bacteria and, unlike other terpenes, inhibits the proliferation of this germ. The cause of the antimicrobial properties is believed to be disruption of the bacteria membrane. It is a potent activator of the human ion channels transient receptor potential V3 (TRPV3) and A1 (TRPA1). Application of carvacrol on the human tongue, as well as activation of TRPV3, causes a sensation of warmth. In addition carvacrol also activates, but rapidly desensitizes the pain receptor TRPA1 explaining its pungency.