百里香(Thyme，Thymus vulgaris)

唇形科(Lamiaceae)百里香属(Thymus)

学名：Thymus vulgaris

中文名：百里香、麝香草

其它品种：

野生百里香(Thymus capitatus)又被称为西班牙奥勒冈，属于百里香属。不过奥勒冈实际上是奥勒冈属，较常见品种是地中海奥勒冈(Origanum vulgare)和土耳其奥勒冈(Origanum onites)#2。平常我们所称的奥勒冈是指地中海奥勒冈，也有人称它是西班牙百里香#3，所以在西班牙，奥勒冈实际上可能是百里香，百里香也许是指奥勒冈。另外还有墨西哥奥勒冈(Lippia berlandieri Schauer或Lippia graveolens HBK)，分类在唇形目→马鞭草科→过江藤属，并非百里香或奥勒冈属#2。

【生理活性】

百里香精油的主要成分：香芹酚(Carvarcrol，45 mg/g)、百里酚(Thymol，24.7 mg/g)、β-水芹烯(β-Phellandrene，9.7 mg/g)、芳樟醇(Linalool，4.1 mg/g)、Humuline(3.1 mg/g)、α-水芹烯(α-Phellandrene，2.3 mg/g)和月桂烯(Myrcene，2.1 mg/g)#4。成分组成都可能会因产地、品种、收成时间、萃取部位、制程和保存环境等因素而有巨大差异#5。

抗氧化

百里香的百里酚和香芹酚都有抗氧化功效#6。另一双酚类成分经实验证实可以抑制微粒体(microsome)和粒线体(mitochondria)的过氧化，也能帮助红血球对抗氧化压力#7。大鼠脑部的抗氧化酵素活性和抗氧化力会因年纪而衰弱，但若每日摄取百里香精油或百里酚，则能延缓脑部酵素活性和抗氧化力的衰退，保留较高抗氧化力，维持大脑功能，另外研究显示，百里香精油效果优于百里酚#8。

抗菌

百里香精油的主要活性成分，百里酚(thymol)，能抑制沙门氏菌和葡萄球菌生长#1。百里香和其精油在薰蒸灭菌(fumigants)、消毒和漱口水等方面也多有应用；咀嚼百里香新鲜叶片能缓和喉咙痛；对气喘、花粉症和肠道内寄生虫(如蠕虫、钩虫或蛔虫)防治有其正面帮助#1,9。多项研究显示百里香对多种细菌、真菌和酵母菌(例如白色念珠菌)都有抑制效果#1。经进一步分析认为百里香抑菌成分来自它的多酚(百里酚)和萜烯类(γ-萜品烯，γ-terpinene)成分#10。

抗病毒

Silke Nolkemper的细胞实验指出，百里香水萃物能有效抑制单纯疱疹病毒(herpes simplex virus，HSV)第一型和第二型#11。

抗痉挛

豚鼠实验发现百里香精油的百里酚和香芹酚这2种成分有抗痉挛功效，可预防气管和回肠(ileum)因刺激引起的收缩，避免后续可能恶化的肠激躁或发炎症状#5。不过百里香水萃物并没有足够浓度的百里酚和香芹酚能表现此功效，实验证明其实是水萃物内的黄酮类(flavones)成分thymonin发挥作用，使百里香水萃物和精油同样有抗痉挛功效#12。

护肝

大鼠实验显示，大鼠一起服用黄麴毒素和百里香精油，能显著改善因黄麴毒素造成的肝损伤，有抗氧化和护肝的功效，且剂量在7.5 mg/公斤体重内都有正比关系#4。

【芳疗功效】

喝百里香茶可缓和关节炎#1。红百里香油(red Thyme oil)是首次蒸馏精油，白百里香油(white Thyme oil)是红百里香油的再次蒸馏产物。红百里香油含有较多油分及活性成分，因浓度较高对皮肤易刺激，操作难度高#13。白百里香油较温和，适合使用在皮肤，有缓解皮肤出油、坐骨神经痛、痤疮、皮肤炎和蚊虫叮咬的效果#1，且能舒缓神经和风湿性疾病导致的疼痛#14-15。民俗疗法上也会应用在下呼吸道感染的治疗，例如支气管炎、百日咳和胸膜炎，透过泡茶、乳膏、药酒、糖浆和蒸汽吸入等方式发挥功效#16。在德国就会将百里香精油加入泡澡，吸入挥发的精油能缓解咳嗽，对皮肤病引起的搔痒也有帮助#17。

【料理应用】

有研究指出，鸡只食用含百里香或肉桂精油的饲料，能明显提高食欲、增加体重、降低血脂、提升蛋白质含量，以及促进生长，这2种精油可视为生长激素的替代选择#18。根据在绵羊和兔子的研究#19-21，吃添加百里香饲料的动物，其肉质有较佳的抗氧化力，且脂肪组成更为理想，能增加不饱和脂肪酸，降低饱和脂肪酸。

一项研究结果显示，经奈米乳化后的迷迭香、百里香、鼠尾草和月桂精油使用在鳟鱼排的保存时，这些香草精油都能有效延迟鱼排品质恶化，料理后满意度明显优于未加精油的鱼排，抑制微生物生长的效果则以迷迭香效果最佳，百里香次之#22。另项研究发现，百里香精油配合调整包装气体组成(60%CO 2/30%N 2/10%O 2)可将鲈鱼排保存时间从6天增加到17天#23。关于百里香应用在食物抑菌的研究，过去也曾有牛肉#24、鸡肉#25-26、猪肉#27-29和对虾#30等不同研究标的。

根据过去实验，肉类料理添加百里香精油增加风味时，添加浓度其实有其合适区间。肉类一般添加量都在0.2–0.6%#25,31；牛绞肉若加到0.9%则接受度降低#31；鱼肉在0.1-0.4%较刚好#23,32-33；鱼绞肉中加到0.8%易使人反感#33。薰衣草和百里香也能延长葵花油油炸(150,180,200℃)的使用时间，研究显示薰衣草和百里香可有效减少用油的游离脂肪酸含量、氧化程度和黏度#34。

百里香调味不需过于浓烈，大多只是辅助角色，除和多种肉类搭配料理外，和乳酪、豆类、迷迭香、香薄荷、橄榄油、马铃薯、月桂、柠檬、菇蕈、玉米、番茄、洋葱以及烧烤、炖煮、汤类和中东料理搭配都很常见。

参考文献：

(1)Eqbal MA Dauqan,Aminah Abdullah.Medicinal and functional values of thyme(thymus vulgaris L.)herb.J.Appl.Biol.Biotechnol.,5(2017),pp.17-22

(2)Aída Gómez-Sánchez,Enrique Palou,Aurelio López-Malo.Antifungal Activity Evaluation of Mexican Oregano(Lippia berlandieri Schauer)Essential Oil on the Growth of Aspergillus flavus by Gaseous Contact.Journal of Food Protection 2011 74(12),2192-2198.

(3)K.Singletary,Oregano:Overview of the literature on health benefits,Nutrition Today,45(2010)129-138.

(4)El-Nekeety AA,Mohamed SR,Hathout AS,Hassan NS,Aly SE,Wahhab MA.Antioxidant properties of Thymus vulgaris oil against aflatoxin-induce oxidative stress in male rats.Toxicon.2011;57:984-991.

(5)Khosravipour,B.,Direkvand-Moghadam,F.(2016).The development of Thyme plant as a medicinal herb:A review article.Advanced Herbal Medicine,2(2),47-53.

(6)Aeschbach R,Loliger J,Scott BC,et al.Antioxidant actions of thymol,carvacrol,6-gingerol,zingerone and hydroxytyrosol.Food Chem Toxicol 1994;32(1):31-36.

(7)Haraguchi H,Saito T,Ishikawa H,et al.Antiperoxidative components in Thymus vulgaris.Planta Med 1996;62(3):217-221.

(8)Youdim KA,Deans SG.Effect of thyme oil and thymol dietary supplementation on the antioxidant status and fatty acid composition of the ageing rat brain.Br J Nutr 2000;83(1):87-93.

(9)Directorate Agricultural Information Services.Department of Agriculture,Forestry and Fisheries Private Bag X144,Pretoria,0001 South Africa.2009.http://www.daff.gov.za/docs/Brochures/EssOilsThyme.pdf

(10)Boruga O,Jianu C,MişcăC,GoleţI,Gruia AT,Horhat FG.Thymus vulgaris essential oil:chemical composition and antimicrobial activity.Journal of Medicine and Life.2014;7(3):56-60

(11)Silke Nolkemper,Jürgen Reichling,Florian C.Stintzing,Reinhold Carle,Paul Schnitzler(2006)Antiviral Effect of Aqueous Extracts from Species of the Lamiaceae Family against Herpes simplex Virus Type 1 and Type 2 in vitro.Planta Med 72:1378-1382.

(12)Van Den Broucke CO,Lemli JA.Spasmolytic activity of the flavonoids from Thymus vulgaris.Pharm Weekbl Sci.1983;5(1):9-14.

(13)https://www.yogawiz.com/blog/aromatherapy/thyme-essential-oil-red-white.html

(14)Prasanth R,Ravi VK,Varsha PV,Satyam S.Review on Thymus vulgaris traditional uses and pharmacological properties.Med Aromat Plants.2014;3(4):1-3.

(15)ESCOP Monographs:The scientific foundation for herbal medicinal products.The European Scientific Cooperative on Phytotherapy in collaboration with Georg Thieme.2007.

(16)Hina J,Shazia E,Sobia T,Farhana A.An overview on medicinal importance of thymus vulgaris.Journal of Asian Scientific Research.2013;3(10):974-982

(17)EMA/HMPC,Assessment report on Thymus vulgaris L.,Thymus zygis Loef.ex.L.,aetheroleum(131903/2009).European Medicines Agency/Committee on Herbal Medicinal Products,London 2010.

(18)Al-Kassie,GAM,2009.Influence of two plant extracts derived from thyme and cinnamon on broiler performance.Pakistan Vetenary Journal,29:169-173.

(19)Zotte A.,Cullere M.,Sartori A.,Szendrho Z.,Kovacs M.,Giaccone V.,Dal Bosco A.,Dietary Spirulina(Arthrospira platensis)and Thyme(Thymus vulgaris)supplementation to growing rabbits:Effects on raw and cooked meat quality,nutrient true retention and oxidative stability,Meat.Sci.,2014,98(2),94-103.

(20)Martínez,GN(2013).Incorporation of by-products of rosemary and thyme in the diet of ewes:effect on the fatty acid profile of lamb.European Food Research and Technology,236,379–389.

(21)Nieto,G.,Bañón,S.,&Garrido,MD(2011).Effect of supplementing ewe’s diet with thyme(Thymus zygis ssp.gracilis)leaves on the lipid oxidation of cooked lamb meat.Food Chemistry,125,1147–1152.

(22)Yesim Ozogul,İlknur Yuvka,Yılmaz Ucar,Mustafa Durmus,Ali Rıza Kösker,MustafaÖz and Fatih Ozogul,Evaluation of effects of nanoemulsion based on herb essential oils(rosemary,laurel,thyme and sage)on sensory,chemical and microbiological quality of rainbow trout(Oncorhynchus mykiss)fillets during ice storage,LWT-Food Science and Technology,10.1016/j.lwt.2016.10.009,75,(677-684),(2017).

(23)Kostaki,M.,Giatrakou,V.,Savvaidis,IN,&Kontominas,MG(2009).Combined effect of MAP and thyme essential oil on the microbiological,chemical and sensory attributes of organically aquacultured sea bass(Dicentrarchus labrax)fillets.Food Microbiology,26,475e482.

(24)Gouveia,AR,Alves,M.,Silva,JA,&Saraiva,C.(2016).The Antimicrobial Effect of Rosemary and Thyme Essential Oils Against Listeria Monocytogenes in Sous Vide Cook-chill Beef During Storage.Procedia Food Science,7,173-176.

(25)Giatrakou,V.,Ntzimani,A.,&Savvaidis,IN(2010).Combined chitosan-thyme treatments with modified atmosphere packaging on a ready-to-cook poultry product.Journal of Food Protection,73,663-669.

(26)Thanissery,R.,&Smith,DP(2014a).Effect of marinade containing thyme and orange oils on broiler breast fillet and whole wing aerobic bacteria during refrigerated storage.The Journal of Applied Poultry Research,23,228-232.

(27)Carrami~nana,JJ,Rota,C.,Burillo,J.,&Herrera,A.(2008).Antibacterial efficiency of Spanish Satureja montana essential oil against Listeria monocytogenes among natural flora in minced pork.Journal of Food Protection,71,502-508.

(28)Tao,F.,Hill,LE,Peng,Y.,&Gomes,CL(2014).Synthesis and characterization of bcyclodextrin inclusion complexes of thymol and thyme oil for antimicrobial delivery applications.LWT-Food Science and Technology,59,247-255.

(29)Mastromatteo,M.,Incoronato,AL,Conte,A.,&Del Nobile,MA(2011).Shelf life of reduced pork back-fat content sausages as affected by antimicrobial compounds and modified atmosphere packaging.International Journal of Food Microbiology,150,1-7.

(30)Mastromatteo,M.,Danza,A.,Conte,A.,Muratore,G.,&Del Nobile,MA(2010).Shelf life of ready to use peeled shrimps as affected by thymol essential oil and modified atmosphere packaging.International Journal of Food Microbiology,144,250-256.

(31)Solomakos,N.,Govaris,A.,Koidis,P.,&Botsoglou,N.(2008).The antimicrobial effect of thyme essential oil,nisin,and their combination against Listeria monocytogenes in minced beef during refrigerated storage.Food Microbiology,25,120-127.

(32)Kykkidou,S.,Giatrakou,V.,Papavergou,A.,Kontominas,MG,&Savvaidis,IN(2009).Effect of thyme essential oil and packaging treatments on fresh Mediterranean swordfish fillets during storage at 4℃.Food Chemistry,115,169-175

(33)Abdollahzadeh,E.,Rezaei,M.,&Hosseini,H.(2014).Antibacterial activity of plant essential oils and extracts:the role of thyme essential oil,nisin,and their combination to control Listeria monocytogenes inoculated in minced fish meat.Food Control,35,177-183.

(34)Bensmira,M.;Jiang,B.;Nsabimana,C.;Jian,T.Effect of Lavender and Thyme Incorporation in Sunflower Seed Oil Its Resistance to Frying Temperatures.Food Research International 2007,40,341–346.

作者：cofactor412