Abstract
Purpose: Eucalyptol is a colourless liquid and occurs as natural organic compound being used in food preparations. This study aims to summarize the literature reporting on the pharmacokinetic studies, pharmacological activities, its safety profile and limits of eucalyptol to be used in the food preparations. Methods: A systematic search was conducted using PubMed, Google Scholar, and EMBASE to identify relevant literature published. Methodologies used in pharmacological and toxicological studies of Eucalyptol are being reviewed comprehensively. The pharmacokinetics, safety profile and pharmacological profile are being summarised. Conclusion: Eucalyptol is approved by the US Food and Drug Administration (FDA) for adding in food preparation to enhance the odour and taste. Many nutraceuticals, cakes, creams and other eatables are flavoured with eucalyptol in most countries of the world. Developing and under developed countries have to take the measures to ensure the level of eucalyptol being used in the food preparations as it has toxic effect too.
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