Thyme is a generic term for a host of herbs with one of the best culinary pedigrees we know of. It’s also one full of nutritional and cosmetic benefits. We use it regularly in al sorts of dishes especially for flavouring meat but let’s look at some other benefits too.
Some key species include the much loved garden plant, Thymus vulgaris. L. The whole genus grows in the northern hemisphere, especially throughout Europe. Other notable species include Thymus glabrescens Willd., Thymus pulegioides L. In recent years, the plant Thymus capitosa Hoffmanns et Link, has been placed in a separate but very closely related genus and is now known as Thymbra capitata (=Coridothymus capitatus Rchb.f.).
One thyme,Thymus daenensis Celak. yields an essential oil which is highly prized.
Components Of Thyme
Around 70 volatile compounds are known in thyme but not all have been identified (Venskutonis et al., 1996). Various monoterpene hydrocarbons have been isolated. During processing, a number of oxygenated monoterpenes are formed which include thymol and carvacrol.
Most thymes, with whatever form of processing, contain 1,8-cineole, p-cymene, thymol and carvacrol which are the key compounds contributing most to their antimicrobial action. We also have linalool in some samples.
The essential oil from the leaves of Thymus glabrescens Willd. contained 29 percent 1, 8-cineole, 0.2 percent thymol and 2 percent carvacrol (Kuštrak et al., 1990).
In the oil of Thymus longicaulis C. Presl, the main components were p-cymene (26%), thymol (40%) and carvacrol (8%). Oil samples from Thymus pulegioides L. contained less than 0.7% 1, 8-cineole, but 6–15% p-cymene, 1–22% thymol and 10–30% carvacrol, while one of these samples consisted of 50% linalool (Kuštrak et al., 1990).
The essential oil of Thymus daenensis Celak. contains monoterpenes (such as thymol and carvacrol) and sesquiterpenes (like β-caryophyllene and β -caryophyllene oxide). In addition, phenolic constituents containing high amounts of phenolic acids (syringic, gallic, vanillic, caffeic, chlorogenic, rosmarinic, and cinnamic acids), and flavonoids (quercitrin, apigenin, luteolin, naringenin, and rutin) (Bistgani & Sefidkon, 2019) .
Drying Of Thyme
Preparation of the herb as with any other food product is important in preserving its flavour quality prior to extraction and on storage. Thyme has been investigated to see if various drying techniques perform better then others on flavour quality, and to see whether the volatile compounds in the leaves are retained more effectively (Venskutonis et al., 1996). The most common methods for drying herbs generally include air-drying, freeze-drying and various types of irradiation. There may also be a pre-drying step which in many countries with suitable weather is simple using the Sun (as in solar drying).
Irradiation is probably the best method for preserving a product like thyme. There was very little difference in the quality of the thyme between irradiated and non-irradiated samples. There was some volatile loss with both air- and freeze-drying. Clearly, if the product is stored for at least 10 months there is an inevitable loss of volatiles which affects flavour. The group of compounds most affected were the monoterpene hydrocarbons and this probably happens to other herbs dried in the same manner.
One study investigated the drying of a related thyme, Thymus daenensis to see what effect the process had on the quality of the essential oil (Mashkani et al., 2018). In this example, all drying generally reduced the levels of carvacrol and thymol. However, oven-drying and vacuum-drying at 35 Cent. were the two best methods without any pre-drying. all the methods increased the content of oxygenated monoterpenes in the sample.
Clinical Benefits
Helps with digestion
Thyme tea is often much loved by those suffering from stomach cramping through over-eating, indigestion, gas and bloating. The volatile oils in thyme can provide relief from intestinal cramping and may exert their antibacterial benefits in the stomach.
Suppresses acne
Thyme is an antibacterial and antimicrobial which not only helps in reducing pathogenic bacteria in food (its original use) but is often found in acne creams and face washes.
Alleviates Symptoms Of Cold and Respiratory Diseases
Thyme contains antiseptic and antibiotic like properties because of its volatile oils. It’s a soothing agent but not a remedy for a cold, cough or sore throat. The herb is used in some medicines to treat bronchitis and coughs. A cup of thyme tea is recommended for soothing the airways for those with cold.
Good for sight and vision
Full of vitamin A which is an antioxidant that becomes retinol which is the retinal pigment needed for continued sight. Also helps produce healthy mucous membranes.
Reduces Hair Loss
When combined with other herbs or when used as an essential oil, thyme can help strengthen the roots of your hair and improve its growth. The action is not entirely known but there is plenty of scope for its use in reducing bacterial damage to the hair follicles especially in certain types of eczema.
Improves bone health
A great source of calcium, manganese, vitamin K and iron, These essential nutrients, minerals and vitamins are all involved in the growth of bones and reduce the risk of bone-related diseases such as osteoporosis. There is a great deal of research however needed to determine what level of impact thyme has in these studies.
Reduces blood pressure levels (hypertension)
Aqueous extracts are said to reduce blood pressure in those who suffer with high blood pressure (hypertension).
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References
Bistgani, Z. E., & Sefidkon, F. (2019). Review on ethnobotany, phytochemical, molecular and pharmacological activity of Thymus daenensis Celak. Biocatalysis and Agricultural Biotechnology, 22 101400 (Article).
Kuštrak, D., Martinis, Z., Kuftinec, J. and Blažević, N. (1990), Composition of the essential oils of some Thymus and Thymbra species. Flavour Fragr. J., 5: pp. 227–231. doi:10.1002/ffj.2730050408
Mashkani, M. R. D., Larijani, K., Mehrafarin, A., & Badi, H. N. (2018). Changes in the essential oil content and composition of Thymus daenensis Celak. under different drying methods. Industrial Crops and Products, 112, pp. 389-395 (Article).
Venskutonis, R., Poll, L., & Larsen, M. (1996). Influence of drying and irradiation on the composition of volatile compounds of thyme (Thymus vulgaris L.). Flavour and Fragrance Journal, 11(2), pp. 123-128 (Article).
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