ImmunoCR
A repository of plant based immunomodulatory compounds
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Nutraceutical Profile

ImmunCR Id : ICR106
Chemical Name : Thymol
Plant Source : Nigella sativa L.
Nutraceutical information : Edible, Kalonji (Black seed)
Mode of administration : Oral, essential oils
Immunomodulatory mechanism : Anti-Alzheimer (inhibits acetylcholinestrase, downregulates amyloid β ); Antibacterial (inhibits biofilm formation, growth, penetrates cell membrane); Anti-fungal (inhibits germination of sporangiospores, mycelia); Antioxidant (inhibits lipid peroxidation, TBARS (Thiobarbituric acid reactive substance), upregulates DPPH (2,2-diphenyl-1-picrylhydrazyl) scavenging, β-carotene, SOD (Superoxide dismutase), Glutathione peroxidase (gpx)); Anti-inflammatory (inhibits TNF-α, IL-6, phosphorylation of MAPK p38, downregulates inos, COX-2); Anti-allergenic (downregulates ige, IL-13, IL-5, IL-4, inhibitss NF-kb pathway); Anti-cancer (G0/G1 phase cell cycle, upregulates ROS,
Description : Thymol, 2-isopropyl-5-methylphenol is a monoterpene phenolic compound mainly found in Lamiaceae family among others. The biosynthesization process of thymol requires aromatization of γ-terpinene to p-cymene and further hyroxylation of p-cymene. It is also used to repel housefly (Drosophila melanogaster), mosquitos, also being used by food industry as a preservative.

Chemical Structure Information

IUPAC Name 5-methyl-2-propan-2-ylphenol  
SMILES CC1=CC(=C(C=C1)C(C)C)O
Formula C10H14O
InchiKey MGSRCZKZVOBKFT-UHFFFAOYSA-N

Chemical Classification

Kingdom Organic compounds
Superclass Lipids and lipid-like molecules
Class Prenol lipids
Subclass Monoterpenoids

Physicochemical properties

LogP 3.268
Molecular weight 150.218
Hydrogen Bond Acceptor 1
Hydrogen Bond Donor 1
Polar surface area 20.815
No. of rotatable bonds 1
Number of Aromatic Rings 1
Number of rings 1

ADMET Properties

Absorption level Good
Solubility level Very Soluble
Blood Brain Barrier High
Plasma protein binding Binder
CYP2D6 inhibition Non-Inhibitor

Other Biological Properties

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References

    1. https://doi.org/10.13040/IJPSR.0975-8232.12(10).5229-37
    2. https://doi:10.1002/ptr.2063 
    3. https://doi:10.1016/j.foodchem.2016.04.111 


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