Essential Oils High in 1,8-Cineole of Mediterranean Flavoring Plants: Health Benefits

Abstract

Aromatic flavouring plants are important ingredients of the Mediterranean Diet, one of the healthiest and most sustainable dietary forms, often associated with greater longevity as well as contributing to the reduction of some chronic pathologies with high mortality and morbidity. Their essential oils are increasingly used as therapeutic agents and food supplements, due to their antioxidants, anti-inflammatory or anti-tumoural properties. Health benefits of essentials oils are closely related with their chemical constituents. The 1,8 cineole, a naturally cyclic oxygenated monoterpene, has been attributed several biological properties such as antioxidants, anti-inflammatory or antitumoral. Nevertheless, the essential oil properties are attributed not only to their main components but also to the synergistic effect of minor components. This review chapter is focused on the chemical composition and antioxidant and anti-inflammatory potential of essential oils of flavouring Lamiaceae plants, with high content in 1,8-cineole, including chemotypes of genera Lavandula, Calamintha, Rosmarinus and Thymus, often used in the Mediterranean Diet.