• Journal of Acupuncture Research
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• v.40 no.4
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• pp.344-350
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• 2023

Background: 4-carvomenthenol[4-methyl-1-(1-methylethyl)-3-cyclohexen-1-ol] is a main component of Origanum vulgare L., Zanthoxylum piperitum (L.) DC., and other plants. It has been reported to exhibit anti-inflammatory, antibacterial, and anti-tumor effects. Furthermore, it is necessary to conduct a toxicity test on 4-carvomenthenol to ensure its safety. Methods: This study included 5-week-old Institute of Cancer Research mice that were categorized into 3 treatment groups (12, 25, and 50 mg/kg 4-carvomenthenol dose levels) and a control group (10% dimethyl sulfoxide, 40% polyethylene glycol 300, 5% Tween 80, and 45% normal saline injection of the final volume), with 5 male mice and 5 female mice per group. All groups were observed for clinical symptoms and body weight in a period of 14 days and were subjected to gross necropsy after euthanasia. Results: No deaths were recorded. No test substance-related clinical signs in the female mice of the 12 mg/kg dose group were observed. Abnormal gait was observed in 1 male from day 1 to day 3 in the 12 mg/kg dose group; 1-3 males from day 1 to day 7 and 1-5 females from day 1 to day 15 in the 25 mg/kg dose group; and 2-5 males and 2-5 females from day 1 to day 15 in the 50 mg/kg dose group. No test substance-related effect on the body weight and necropsy findings was observed. Conclusion: The results of this study suggested that the lethal dose of 4-carvomenthenol could be greater than 50 mg/kg. However, further research is needed, especially repeated-dose toxicity studies, to confirm the efficacy and safety of 4-carvomenthenol.

• Food Science and Biotechnology
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• v.14 no.5
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• pp.634-638
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• 2005

The effects of ingredients added (first cutting ingredients vs. both first and second cutting ingredients), and cooking method (smoking vs. boiling) on product quality and volatile compounds were examined for low-fat and regular-fat sausages. Regular-fat sausages had slightly higher pH values (6.2-6.3) than those (6.1-6.2) of low-fat counterparts. However, the pH values of the sausages were not significantly affected by the different ingredients and cooking methods (p>0.05). Approximately 30 volatile compounds were identified from these comminuted sausages. The headspace concentrations of 4-methyl-1-[1-methylethyl]-3-cyclohexen-1-ol, ${\alpha}$- terpenyl acetate, eugenol, trans-caryophyllene and myristicine were lower in low-fat and regular-fat sausages containing the first cutting ingredients alone, than in those with both cutting ingredients. The volatile compounds of the smoked comminuted sausages were mostly phenols and hetero-compounds, and a lot of volatile compounds were shown before the retention time (RT) of 30 min. However, not many volatile compounds were detected in the boiled sausages prior to the RT of 30 min.