Elemicin is a phenylpropene, a natural organic compound, and is a constituent of several plant species' essential oils. [1][2] Elemicin is a constituent of the oleoresin and the essential oil of Canarium luzonicum (also referred to as elemi). Elemicin is named after this tree. One study found it to compose 2.4% of the fresh essential oil. [1] .

Elemicin | C12H16O3 | CID 10248 - structure, chemical names, physical and chemical properties, classification, patents, literature, biological activities, safety/hazards/toxicity information, supplier lists, and more.

Elemicin is an orally active alkenylbenzene widely distributed in many herbs and spices. Elemicin inhibits Stearoyl-CoA Desaturase 1 (SCD1) by metabolic activation. Elemicin has anti-influenza activities, antimicrobial, antioxidant, and antiviral activities.

榄香素是存在于 油树脂 （英语：oleoresin） 中，也是 吕宋橄榄 （英语：Canarium luzonicum） 精油的成分之一；榄香素的英文名称 elemicin 即源自这种树（elemi）。 有研究显示，新鲜的吕宋橄榄精油中含有2.4%的榄香素。 [1] 肉豆蔻 的油和干皮中也含有榄香素，分别占比2.4%和10.5%。 [2] 从结构上来看，榄香素和 肉豆蔻醚 十分相似，两种物质也都见于肉豆蔻中。 榄香素最早是通过 真空蒸馏，从吕宋橄榄精油中分离出来的。 蒸馏温度在162-165 °C之间，气压减至10 托。 …

榄香素化学名称为Benzene, 1,2,3-trimethoxy-5- (2-propenyl)-Benzene，分子式为C12H16O3，分子量208.25，物理性质：无色油状液体，沸点146～147°/10mm, n20D 1.5380 [1]。 IRνCS2max cm -1: 1125 (3,4,5-三甲氧基苯基), 9.17 (-CH2-CH=CH2) [2]。 用途： 麻醉。

Elemicin 通过代谢激活抑制硬脂酰辅酶 A 去饱和酶 1 (SCD1)。 Elemicin 是芳香族食品中的主要成分之一，具有抗微生物，抗氧化剂和抗病毒活性。 Elemicin 具有遗传毒性和致癌性。

In this review, we summarize and discuss the current knowledge regarding occurrence, toxicokinetics, and the toxicity of myristicin vs. safrole, as well as elemicin vs. methyleugenol. Moreover, we highlight data gaps currently impeding the assessment of the adverse health effects of these substances. 2.

Nutmeg inhibits the synthesis and activity of prostaglandin B in the colon, giving an antidiarrheal effect. It also has antiinflammatory properties. Structural similarities of myristicin to classical hallucinogenic compounds (eg, mescaline) suggest that myristicin may act as a serotonin receptor agonist and hallucinogenic compound.

Elemicin is a naturally occurring compound found in various plants such as nutmeg and parsley. It has been studied for its potential health benefits, including its antimicrobial, anti-inflammatory, and antioxidant properties.