Estragole
Page Template:Chembox/styles.css has no content.
Template:Chembox IndexlistTemplate:Chembox CompToxTemplate:Chembox Datapage check| Lua error in package.lua at line 80: module 'Module:InfoboxImage/data' not found. | |
| Lua error in package.lua at line 80: module 'Module:InfoboxImage/data' not found. | |
| Names | |
|---|---|
| Preferred IUPAC name
1-Methoxy-4-(prop-2-en-1-yl)benzene | |
| Other names
1-Methoxy-4-(2-propenyl)-benzene
1-Allyl-4-methoxybenzene Estragol Estragon p-Allylanisole Chavicyl methylether Methylchavicol Chavicol methylether Isoanethole 4-Allylanisole | |
| Identifiers | |
| Page Template:Plainlist/styles.css has no content. | |
3D model (JSmol)
|
Page Template:Plainlist/styles.css has no content. |
| ChEBI | Page Template:Plainlist/styles.css has no content. |
| ChEMBL | Page Template:Plainlist/styles.css has no content. |
| ChemSpider | Page Template:Plainlist/styles.css has no content. |
| EC Number | Page Template:Plainlist/styles.css has no content. |
| KEGG | Page Template:Plainlist/styles.css has no content. |
PubChem CID
|
Page Template:Plainlist/styles.css has no content. |
| RTECS number | Page Template:Plainlist/styles.css has no content. |
| UNII | Page Template:Plainlist/styles.css has no content. |
| |
| Properties | |
| C10H12O | |
| Molar mass | 148.20 g/mol |
| Density | 0.946 g/cm3 |
| Boiling point | 216 °C (421 °F; 489 K) Template:Cvt at 12 mmHg |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
| |
Template:Chembox Footer/trackingTemplate:Short description
Estragole (p-allylanisole, methyl chavicol) is a phenylpropene, a natural organic compound. Its chemical structure consists of a benzene ring substituted with a methoxy group and an allyl group. It is an isomer of anethole, differing with respect to the location of the double bond. It is a colorless liquid, although impure samples can appear yellow. It is a component of various trees and plants, including turpentine (pine oil), anise, fennel, bay, tarragon, and basil. It is used in the preparation of fragrances.[1] Its aroma is described as "sweet, sassafras, anise, spicy, green, herbal, fennel, phenolic, minty".[2]
The compound is named for estragon, the French name of tarragon.
Production
Hundreds of tonnes of basil oil are produced annually by steam distillation of Ocimum basilicum (common basil). This oil is mainly estragole but also contains substantial amounts of linalool. Estragole is the primary constituent of essential oil of tarragon (comprising 60–75%). It is also present in pine oil, turpentine, fennel, anise (2%[3]), frankincense (4%[4]), Clausena anisata, and Syzygium anisatum.
Estragole is used in perfumes and in flavorings for foods. In the European Union, it can only be present in a flavor by using an essential oil.[5] Upon treatment with potassium hydroxide, estragole converts to anethole.[1] Estragole is used in the synthesis of magnolol.[citation needed]
Safety
Estragole is suspected to be carcinogenic and genotoxic, as is indicated by a report of the European Union Committee on Herbal Medicinal Products.[6] Several studies have clearly established that the profiles of metabolism, metabolic activation, and covalent binding are dose dependent and that the relative importance diminishes markedly at low levels of exposure (that is, these events are not linear with respect to dose).[citation needed] In particular, rodent studies show that these events are minimal probably in the dose range of 1–10 mg/kg body weight, which is approximately 100 to 1,000 times the anticipated human exposure to this substance. For these reasons it is concluded that the present exposure to estragole resulting from consumption of herbal medicinal products (short time use in adults at recommended posology) does not pose a significant cancer risk. In the meantime exposure of estragole to sensitive groups such as young children, pregnant and breastfeeding women should be minimized.[6]
The Scientific Committee on Food from the Health and Consumer Protection Directorate of the European Commission took a more concerned position and concluded that "Estragole has been demonstrated to be genotoxic and carcinogenic. Therefore the existence of a threshold cannot be assumed and the Committee could not establish a safe exposure limit. Consequently, reductions in exposure and restrictions in use levels are indicated."[7]
See also
References
Page Template:Reflist/styles.css has no content.
- ^ a b Script error: No such module "Template wrapper"..
- ^ Page Module:Citation/CS1/styles.css has no content."estragole". Scents and Flavors. Scents and Flavors. Retrieved 1 April 2026.
- ^ Page Module:Citation/CS1/styles.css has no content.Ashurst, Philip R. (1999). Food Flavorings. Springer. p. 11. ISBN 9780834216211.
- ^ Page Module:Citation/CS1/styles.css has no content.Sharma, A.; Chhikara, S.; Ghodekar, S. N.; et al. (2009). "Phytochemical and Pharmacological investigations on Boswellia serrata" (PDF). Pharmacognosy Reviews. 3 (5): 206–215.
- ^ Page Module:Citation/CS1/styles.css has no content."Regulation EC 1334/2008".
- ^ a b Page Module:Citation/CS1/styles.css has no content.Committee on Herbal Medicinal Products. "EMEA/HMPC/137212/2005 Final Public Statement on the Use of Herbal Medicinal Products Containing Estragole" (PDF). Archived from the original (PDF) on 2015-07-22.
- ^ Page Module:Citation/CS1/styles.css has no content.Scientific Committee on Food (26 September 2001). Opinion of the Scientific Committee on Food on Estragole (1-Allyl-4-methoxybenzene (PDF) (Report). European Commission Health and Consumer Protection Directorate-General. Archived (PDF) from the original on 2007-03-02. Retrieved 2007-02-16.
External links
Lua error in package.lua at line 80: module 'Module:Navbox/configuration' not found.
