Before the discovery of antibiotics, ancient civilizations turned to natural remedies like thyme for its powerful medicinal properties. Known for its antibacterial and antioxidant qualities, thyme has been used across cultures for everything from culinary seasoning to healing wounds and preserving food. This versatile herb not only enhances the flavor of dishes but also packs a potent health punch, offering benefits that modern science continues to explore. With a rich history rooted in both ancient and contemporary uses, thyme remains an essential component in both kitchens and medicine cabinets worldwide.
1. Introduction
Before penicillin, there was thyme. In ancient times, people used the herb and its essential oil to treat a variety of ailments, ranging from melancholy to pneumonia, and with its tangy, warm fragrance, it is still used today in everything from aromatherapy to hand soaps. Whisked with marjoram and oregano, it rings a clear Italian note; blended with rosemary, it becomes distinctly French; and married to basil… well, you get the picture. It’s a potent antibacterial herb with antioxidant power, makes a punchy addition to just about any meat, and, though it deserves special attention, is in danger of getting lost in the herby shuffle.
Probably the most immediately recognizable of all the varieties of thyme, both by sight and by smell, is the easy-to-grow, low-lying English. Which is to say, the English-type: there are in actuality dozens of subvarieties extending even to a curious ‘silver queen’ with shiny, variegated leaves, each with the round, woody after-bite that distinguishes thyme from softer, sweeter herbs like basil and cilantro. French and Spanish grown English thyme – minus its blossoms, of course – brings a fruitier, spicier edge to the more familiar taste blending with roasted apples, roast pork, and roast parsnips; in Britain, it accompanies clotted cream and strawberry jam, afternoon tea and cucumber finger sandwiches.
2. Historical Significance of Thyme
Dating back to ancient Egypt, thyme is said to have been used in the antibacterial embalming process of the dead, a testament to its significant antibacterial properties. This aromatic herb was often used in ancient times for smoking rooms, as incense, or was put into baths to help cleanse the body and mind. In the temples of ancient Greece, thyme was an esteemed herb, where it was embraced for its aromatic and decorative nature. The herb was often thrown onto bonfires, releasing a beautifully fragrant aroma. Thyme also played a significant role in Greece and ancient Rome, where it was used as incense in temples once again, as well as to flavor cheese and liqueur. It was also an ingredient for decorations for the houses of the wealthy and was commonly associated with bravery. As told in the folklore of these countries, bath potions were found to be made using thyme to help make one feel more courageous.
In the Middle and modern ages, thyme was planted outside of a person’s home for multiple reasons. Some believed that the herb supported the raw embers to reignite with ease. Some also thought that thyme was a carrier of good health, with the underlying meaning of protection through the plant’s healing nature. Renaissance ladies would also often give their knight a scarf that had thyme stitched onto it to symbolize courage. In the early 20th century, however, in Wales, women stuck a sachet of thyme under the head of their pillow for courage. Today, thyme is predominantly used in gardening and cooking, adding flavor and vibrancy to one’s dish, and has a reputation throughout history that is rich with tales of great importance.
3. Chemical Composition of Thyme
The chemical composition of thyme is mediated by many factors, including soil type, climate, and genotypic characteristics of the plant. The reason that makes thyme special in this regard is because the ratio and amount of the extracted essential oils and other extracted natural compounds vary considerably. On average, the essential oil content for aerial parts of thyme (leaves, flowering tops) is put at around 1.5-2.5% and for thyme dried seeds, it is around 3.5%. In surveys, the essential oils of thyme are composed of about 20-54 compounds, some of them known, mainly terpene compounds, including some monoterpenes, terpineol, beta-cymene, p-cymene, gamma-terpinene, linalool, camphor, and alpha-terpineol.
Essential oils are rich in chemical and flavor compounds, and healthy and beneficial aromatic properties in cultures and traditional systems of herbal healing. It is known that some of these chemical compounds include antimicrobial and antioxidant agents, which give herbs and spices strong antioxidant and biological properties. It is made from leaves (soft, tender, and non-woody) and flowers of herbaceous plants by distillation with water. Thyme essential oil has a color varying from reddish brown to brown depending on its purity and age. The chemical composition of thyme is mainly composed of thymol (30-60%) and carvacrol (5-20%). The remaining part is constituted by additional oxygenated compounds such as terpineol, carvacrol methyl ether, but also by monoterpene hydrocarbons and phenol derivatives. The oil yield is between 1 and 2% based on plant fresh material. The essential oil interest in thyme has been related to its potential use as a natural preservative in foods. Some other plants contain essential oil, with their value being commonly determined by the presence of thymol and carvacrol.
3.1. Key Compounds in Thyme
Key compounds in thyme. The plant’s antibacterial properties can be attributed to a variety of absorbed compounds. Three major constituents of their essential oils were found to have the strongest ability to fight off bacteria and bacterium mutagenicity in some tests. First, thymol is effective against bacteria like Staphylococcus, Enterococcus, Escherichia, and Listeria. Moreover, it reduces the cholesterol-making genes in the liver directly and activates genes that help the body fend off harmful molecules made in our cells. Its bacteriolytic effect is also significant as it lyses the bacterium by liquefying the plasma layer and then passes through the wall. This action could help reduce the many inflammatory molecules some liver cells make in response to a fatty diet and thus prevent the risk of fatty liver disease.
Carvacrol is also effective against this bacterium, but it works on S. aureus strain-specific; in other words, it does not work on all S. aureus strains. Moreover, apigenin is an interesting hidden compound that has bacteriolytic and anti-inflammatory properties as well as glucometabolic effects. It substantially reduces CRP and leptin levels, which are inflammatory factors in the liver and visceral adipose tissue. Other hidden aspects of these compounds could be its anti-blackening properties in liver tissue and caps to protect the body’s tissues and liver specifically. Finally, p-cymene is another rich compound of thyme’s essential oil that efficiently reduces lipotoxic and glucometabolic effects. This bioactive molecule significantly reduces cholesterol and triglyceride accumulations in liver tissue and stimulates fatty acid metabolism in liver cells. In addition, thyme has good anti-blackening effects. Furthermore, for the first time in the experimental study, Crohn’s disease animal models were treated with thyme and were shown to reduce SOD, MDA, IL1, and TNF severity in liver lesions. Moreover, it is effective in reducing serum CRP more than the disease control.
4. Antibacterial Properties of Thyme
Did you know that thyme is recognized for its antibacterial properties? Thyme is a herb that has antibacterial benefits because it can effectively inactivate bacteria. It has become a popular and commonly used essential oil to help relieve symptoms of respiratory and digestive issues. It can also be used as a way of preventing bacteria from growing and infecting food. When used with other essential oils, it’s effective against bacteria as thyme is capable of damaging the bacterial membrane. Moreover, thymol, a phenolic compound found in thyme with strong antibacterial properties, has been reported to be effective against specific strains of bacteria. For example, when used against 120 strains of Staphylococcus, a group of bacteria that is able to grow in adverse conditions, the action of thymol was especially successful.
Thyme can also fight bacteria through other pathways. For example, several studies have shown that carvacrol, a compound in thyme oil with a pungent scent and strong antibacterial activities, can produce molecules that can interrupt the energy-producing process bacteria use to grow, therefore killing bacteria within 60 minutes of application. This activity was successful when tested on 25 different bacteria that were resistant to conventional antibiotics. Additionally, it has been reported that another compound found in thyme, eugenol, has the ability to break down the bacterial cell wall. For these reasons, thyme is recommended for use in food storage and preservation, and it has also been incorporated into cosmetic products to increase shelf life and prevent the occurrence of microbial contamination.
4.1. Mechanisms of Action
Research studies show that thyme is a potent antibacterial herb that can kill harmful bacteria and prevent their growth, harming their defense mechanisms in action. Drinking an infusion made from thyme leaves can help in slowing down the growth of pathogens like Pseudomonas, Staphylococcus, E. coli, Shigella, and also Listeria. This helps in killing pathogens and relieving the associated symptoms. Free radicals are produced by our body due to stresses or injury and can cause chronic diseases. Antioxidants help in preventing cell damage and cure inflammation and diseases such as cancer, diabetes, and heart disease. Herbs like thyme are a rich source of antioxidants that can prevent cell damage in our bodies. When used in foods, antioxidants preserve their shelf life and act as a preservative.
Mechanisms of Action: Thyme is a potent antibacterial herb responsible for killing bacteria or inhibiting their growth or multiplication. It interferes with the pathogenic or harmful bacteria in the following ways: 1. Disruption of biofilm: Herbs like thyme interfere with the sticky matrix in which harmful bacteria grow and multiply, called biofilm. This helps in stopping their growth and killing them without the need for the antibacterial drug. 2. Preventing a polysaccharide matrix: Thyme prevents a large polysaccharide mesh growing around the harmful bacteria responsible for making up the biofilm. 3. Prevent adherence: Thyme can block the growth and sticking of bacteria to the gut and the gut lining. 4. Killing: This herb has strong antibacterial activity by rupturing the cell wall and killing bacteria by stepping on their protective mechanism against it. 5. Inhibits growth and division: Thyme interferes with the machinery, preventing the bacteria from growth, division, and multiplication. Also, the most important component is thymol, which offers these protections by acting against harmful bacteria.
5. Antioxidant Power of Thyme
Viruses, bacteria, and fungi can cause food contamination. When we leave a plate of food at room temperature for more than two hours, these microbes will multiply in the food. In general, bacteria are the main germs that cause spoilage on food. The accumulation of free radicals can generate oxidative stress, which is a vital factor for various pathological diseases. Oxidative stress can result in decreased immune reactivity and increase the chance of bacterial and viral infections. Thyme is derived from the mint family of perennial plants indigenous to Southern Europe and the Mediterranean regions.
These herbs are usually used in the form of spice. The primary ingredient in thyme is Vitamin K. In general, thyme is a very good reservoir of Vitamin C, which is advantageous to the body. For instance, it promotes cell tissue growth and recovery, healthy skin, protection against bruising, muscular fortification, and erythrocyte formation. Alongside, thyme has an antioxidant that can kill off free radicals in the body. Rosmarinic acid stands for the vital types of antioxidants, hydrocarbons, pyridine, a ketone-type thymol room. This acid is laden with benefits, serving as immune-boosting agents and antioxidants. Owing to these acids, oxidative stress endured by aging can combat swelling. To reduce inflammation, relieve skin itchiness, or treat skin acne, use essential thyme oil. In particular, add 1 tablespoon of olive oil, 3 drops of thyme essential oil, and 3 drops of rosemary essential oil. Then, apply this mixture to the skin regions with regard to the skin condition of a pimple.
5.1. Effects on Oxidative Stress
Oxidative stress resulting from intense free-radical generation and accumulation in the body can affect both the cell membrane and cellular components. Many researchers have revealed that essential oils and extracts from thyme have powerful antioxidant action in addition to their antimicrobial activity. Lim and colleagues (2013) explored the antioxidant properties of thyme under hydrophilic (water) and lipophilic (oil) conditions. These are two of the most commonly used systems, and data obtained for them are often cited. They also studied the catechin equivalent antioxidant capacity (CEAC) according to the HPLC (high-performance liquid chromatography) method, and the following thyme varieties from Poland, such as ‘Beckoning’, ‘Wroclawska’, ‘Golden Lemon’, and ‘Solar Eclipse’, were taken into account.
The authors found that thyme’s antioxidative properties related to the ORAC (oxygen radical absorbance capacity) test had a growing tendency when the amount of extract was increased. In our body, antioxidant properties resulting from the use of OREO (oxidizable rosemary extract) or TOCO (oil-soluble antioxidant) should also be underlined. In turn, the authors determined CEAC in an amount corresponding to 1 mg of tested quenchers (Thyom, gallic acid (GA), and luteolin (LU)) (mg/L). Subsequent determinations did, however, show that the antioxidants used were not in a proportion of 1:1 compared with each other or with the above-mentioned OREO or TOCO. The results of the study suggest that the new method can be used for OREO and TOCO to express the total antioxidants content. All described properties showed that thyme, as a popular plant grown domestically, can be effectively and safely used as a flavoring and a preservative in the production of ready-to-eat food and other raw materials.
6. Culinary and Medicinal Uses of Thyme
When it comes to cooking, it is a popular selection among cooks, signifying that when you grow thyme, you’ll want to attract those bees as well. But can thyme be used medicinally? In fact, it was introduced as such, with the very first recorded use of thyme dating back 3000 years to the ancient Sumerians.
Thyme is used as both a culinary herb and a medicinal herb. The ancient Greeks utilized thyme to flavor their cheese-making, as did Romans and the Europeans that followed. But the taste is not the only reason to use this herb. It was used heavily in Middle Eastern cooking as well as for embalming and as incense. Italian cooks are renowned for their oxymels (a tasty syrupy combination of vinegar, honey, and herbs), and they used thyme frequently in these preparations. These traditional uses of thyme and others were most likely encouraged by the medicine of the times, as it was used medicinally throughout the old world. Both Greeks and Romans offered sacrifice on altars lined with thyme needles. It has been burned and used as incense in church rituals all across Europe for centuries. In some medieval European cultures, thyme was put in closets to protect against witchcraft and the evil eye. In the Middle East, it was included in medicines and utilized as a disinfectant as well. In South America, it was historically used for numerous medicinal reasons and remains used by two indigenous peoples to this day, particularly for asthma and other afflictions.
In European and Middle Eastern traditional medicine, thyme has been historically prescribed for a broad range of diseases, including respiratory and gastrointestinal problems, as well as arthritis and disorders of the genitourinary system. Instead, they used it for the same applications as a carminative, a bronchodilator for asthma, and in some formulations for toothaches. Native North American tribes utilized it for many disorders, particularly colds, chills, coughs, fevers, and headaches, among others.
6.1. Traditional Uses
Traditionally, thyme has been a culinary herb used for flavoring and as a preservative, in addition to its use as a medicinal herb and as an ornamental plant. The ancient Egyptians used thyme in their mummification process, and the ancient Greeks used it as a perfume and incense. It also is mentioned in ancient Egyptian papyri and in the healing practices of Greek physicians Hippocrates and Dioscorides. Thyme has been used in traditional medicine to treat respiratory disorders, coughs, and bronchitis because of its expectorant properties. The essential oil of thyme has been used for antidepressant and relaxation properties. Volatile thyme oils have antimicrobial properties, probably because of their ability to reduce cellular respiration, alter ion exchange, and disrupt plasma membrane potentials of bacteria. A recent surge of interest in the research of the health-promoting properties of culinary herbs has brought thyme’s use as an antibacterial and antioxidant herb to the forefront.
Thyme has been used as a flavoring agent in foods and beverages, an ingredient in candy products, and a denaturant in animal feed. Further use of thyme as an antimicrobial in packaging materials has been patented. In vitro studies have indicated that thyme extracts exhibit antioxidant and antimicrobial properties. The antioxidant potential is of particular use in meat products. The use of antioxidants to prolong shelf life is common with meat and the major source of dietary antioxidants. The use of natural extracts as antioxidants in meat products has the added benefit of attracting consumers who are adverse to the concept of chemical additives in their food.
7. Cultivation and Harvesting of Thyme
With a height range of 8 inches to 18 inches, thyme requires a full six to eight weeks to get rolling after the first sowing. The ideal climate for thyme is mild, with temperatures of 70 to 80°F being ideal. Thyme perishes in moist conditions, so ensure the soil you plant it in is well-drained. If you are planting thyme in a field, add a heavy dose of sand before planting to ensure proper leaching of the water. Soil should be mulched following planting to retain moisture. Regular watering is also essential owing to the strong water retention and drainage capabilities of the soil. During the warm phase, the plants will reside. To improve organic content, incorporate some compost into the soil before planting. Thyme plants grow best in the low-pH soils of 6.0 to 8.0.
Choose a partially sunny area to grow thyme. Thyme can be grown outdoors in addition to being transplanted. It should be planted in the fall. It is important to note that plants require very little water and should be watered only when the soil has dried out but not for an extended period of time. If you end up with too much rainfall and a waterlogged secondary condition, try planting garlic nearby to limit excessive water retention around the roots. The thyme plant should be harvested three times a year in September, June, and July. At the point when the thyme plant has grown, removing a maximum of 15 cm of the plant should be kept in mind. The essential oil is extracted with a standby still. The Melissa extract can be prepared with leftover stumps. The branches can be dried as well or can be used for flavoring. As a result, the thyme is great for everyone to use.
7.1. Ideal Growing Conditions
What are the conditions of the land and the weather that I need for my farm or garden to grow thyme? To get a better idea, you can start by sowing your own thyme seeds in a common greenhouse with good exposure to sunlight, and follow the cultivation practices we lay out below in Section 7.4.
Thyme is a native plant of the Mediterranean region, where the harsh sun and stony soil have sculpted it into what it is today. The same hardiness that allowed it to grow on stony hillsides without water for long periods of time also allows it to grow in many temperate regions of the world today. Here, thyme does not mind growing in poor, light, well-drained soils and, in fact, it seems to prefer them over heavy soils.
Thyme also prefers warm, sunny locations and does not mind facing the winds. The best temperatures for thyme growth are daytime temperatures of 20-30 °C and nighttime temperatures of 15-20 °C. Frost-resistant thyme cultivars (Thymus vulgaris) are better adapted to the coldest climates, while those sensitive to frost (like the Spanish white thyme) are more suited to subtropical and tropical regions. In the best of cases, thyme can reach a height of 30-40cm, but what interests us today is that in drought-stricken countries, thyme is mainly grown as a medicinal plant and its bushes do not grow taller than 15cm.
8. Processing and Preservation Techniques for Thyme
After selection and arrival of the plant material, fresh thyme may be processed with the help of advanced technologies like IoT and machine learning. Fresh thyme should be processed within 24 hours to avoid alterations in its bioactive components, as well as off-odors, off-flavors, or discoloration according to the EU Commission implementing regulation (EU) 2019/980. This means that the freshly harvested plant material should be further processed in time to maintain its herbal smell and flavor while retaining the most essential biological parts. Since fresh leaves have the highest essential oil content and antioxidant activity, different techniques should be used to preserve these initial properties during thyme processing. Current food and drug preservation technologies are distinct from each other based on a variety of factors including level of technology, capital costs, and even the manner in which they destroy microbes.
Food preservation typically relies on the use of low-or-no cost chemicals, such as salt, honey, sugar, freeze-drying, or simply drying as occurs with herbs including thyme. A free-radical reaction occurs where the antimicrobial active compound is oxidized, reducing infection and decomposition. This can affect the flavor of food, cause clouding, and even trigger dehydration-sensitive anti-nutrients, vitamins, and phytochemicals in herbal preparations. To enhance safety and shelf life (when stored in the original intact basil leaves), dry thyme leaves are typically vacuum packaged with antioxidant sachets before shipping. The vacuum removes air, slowing oxidation and thus rancidity of fat-soluble active essential oils. Antioxidant sachets act as barriers to atmospheric gases or prevent direct oxidation of compounds within their sealed package in the biomass using the properties of pure substances. These packets may oxidize over time, but they are only likely to do so once the whole package is open, leading to a lack of volatile essential oil aromas. Packaging a mixture of desiccated thyme leaves with seed and oil is a possible alternative by exploiting the natural functionality of antioxidant substances. Herbs are processed with a range of conservation methods which reflect versatility, adaptability to local conditions and food systems, and the cost of modern flash-pasteurization and tray-drying to make a fruit’s flavor pop.
9. Current Research and Future Directions
The results provided here and also within each individual working group essay offer some possible mechanisms that could help explain the potent antibacterial properties of thyme when tested against Salmonella, E. coli, and some other bacterial species and groups. This antibacterial action by thyme could help slow spoilage and prevent foodborne illness. However, effective doses, duration of exposure, delivery systems, and optimal applications, like using thyme as derivatives, still need further study. Some agents within thyme that could be responsible for these antibacterial effects include thymol, carvacrol, borneol, and linalool. While research emphasis has been placed on thymol and carvacrol, borneol could have a type of axial chirality that is more active than carvacrol when antibacterial activity of these agents is targeted towards agents like and resistant to Pseudomonas species.
The antimicrobial effects of thymol towards Listeria monocytogenes on chicken meat is a combined effect between thymol concentration, temperature, and storage time. Thymol could be combined with other alternative agents like edta or linalool to further increase efficacy against Listeria. It is thought that thymol and carvacrol could influence the permeability of pathogenic bacteria and their membranes, with multiple disruptive antibacterial mechanisms possible. For instance, thymol and carvacrol can inhibit DNA replication and RNA synthesis, producing plasmolysis or production of osmotic shock in bacteria, reduce intracellular ATP synthesis, or cause protein coagulation. However, future initiatives should also contemplate the potential research involved with using thyme for conditions like respiratory pathogen infections, cystic fibrosis infections, and its impact on the microbiota of the host and animal gut population.
10. Conclusion
In conclusion, thyme is a very potent herb with many uses and benefits. The herb has many health benefits, including being antibacterial, reducing inflammation, and having antioxidant properties. It is a delicious herb that can be used to add flavor to foods. Thyme has also been used in many mainstream medicines. The main components in its essential oils are monoterpenes, phenol, and flavonoids, which describe it as a strong potent herb. The thyme oil is also considered to have analgesic and pain-relieving effects, a powerful energizer, and antiseptic properties. Because it has a wide variety of uses and benefits, it not only makes thyme an attractive and exotic-looking herb but also makes it a powerful alternative medicine in the forms of essential oils too.
Thyme has a long history of use over the centuries, being an Italian herb and then spreading to different continents: to Egypt, Syria, and other parts of Asia, Asia Minor, Iran, Algeria, and many more, becoming a favored herb of ancient Egyptians and the Greeks of the Middle Ages. Given its very potent properties, it is not surprising that it has held a place of respect and admiration in the civilizations of the human community for centuries. A delicate, thin, fragile, leafy sprig of a thyme plant, you would think is just like any other herb. However, this is so not the case! A small leaf of thyme has a powerhouse punch of potent healing properties. Therefore, it comes as no surprise that in the recent past, there has been an increasing demand for thyme.
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