eugenol

[ yoo-juh-nawl, -nohl ]

noun

, Chemistry, Pharmacology.

1. a colorless, oily, spicy, aromatic, very slightly water-soluble liquid, C 10 H 12 O 2 , extracted from certain essential oils, as oil of cloves: used chiefly in perfumery and in dentistry as an antiseptic.

eugenol

/ ˈjuːdʒɪˌnɒl /

noun

1. a colourless or pale yellow oily liquid substance with a spicy taste and an odour of cloves, used in perfumery; 4-allyl-2-methoxyphenol. Formula: C 10 H 12 O 2

Word History and Origins

Origin of eugenol¹

1885–90; < New Latin Eugen ( ia ) name of genus of trees (after Prince Eugène of Savoy; -ia ) + -ol ²

Word History and Origins

Origin of eugenol¹

C19: eugen-, from Eugenia caryophyllata kind of clove from which oil may be obtained + -ol ¹

Example Sentences

For basil, those oils are called eugenol and linalool; oregano gets its flavors from carvacrol and thymol.

From Salon

As it happens, one substance that keeps TRPC5 from opening is eugenol, the main ingredient in oil of cloves, a traditional treatment for toothache.

From New York Times

Though the Food and Drug Administration in the United States is equivocal about eugenol’s effectiveness, if it does lessen the pain for some people, it may be because of its effect on TRPC5.

From New York Times

The six artificial flavors in question, with names like methyl eugenol, benzophenone, ethyl acrylate and pyridine, are used to create cinnamon or spicy notes, fruity or minty flavors, or even hints of balsamic vinegar.

From Washington Times

A component of basil called eugenol inhibits the activity of an enzyme in the body that over-the-counter anti-inflammatories, such as aspirin and ibuprofen, also block.

From Chicago Tribune