Aromatic flavoring 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 (EOs) are increasingly used as therapeutic agents and food supplements, due to their antioxidants, anti-inflammatory or anti-tumoral properties. The Health benefits of essential 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 EO properties are attributed not only to their main components but also to the synergistic effect of minor components. This review chapter focused on the chemical composition and antioxidant and anti-inflammatory potential of EOs of flavoring Lamiaceae plants, with high content in 1,8-cineole, including chemotypes of genera Lavandula, Calamintha, Rosmarinus, and Thymus, often used in the Mediterranean diet.
Part of the book: Essential Oils