Leung's Encyclopedia of Common Natural Ingredients Used in Food, Drugs, and Cosmetics

Bay leaf and some of its volatile com-
pounds (esp. cineole, phenylhydrazine, gera-
niol, and piperidine) have been shown to
repel cockroaches.17,18Aqueous extracts of
the leaves and flowers have shown toxicity to
snails (Biomphalaria glabrata).^19
The essential oil has shown bactericidal
and fungicidal properties; it also depressed
the heart rate and lowered blood pressure in
animals. Formulations containing sweet bay
leaf and its volatile oils have been claimed to
have antidandruff activities.
In animal studies, the essential oil of the
leaf has shown anticonvulsant activity against
experimental seizures,^20 analgesic, and anti-
inflammatory activities.^21 Aqueous extracts of
the seeds and fruits have shown gastropro-
tective activity against ethanol-induced
ulcers.22,23Alcohol absorption-inhibiting ac-
tivity of the leaves in rats is attributed to
various sesquiterpenes.6,24 The bark has
shown greater antioxidant activity than the
leaves;^25 the alkyl peroxy radical scavenging
activity of the leaves, which was higher than
that of 120 other extracts of edible plants and
herbs, is attributed to quercetin and isoquerci-
trin.^7 Growth suppression of various human
leukemia cell lines was foundin vitrofrom
1,8-cineole, the main constituent of the essen-
tial oil of the leaves.^26

TOXICOLOGY

Allergic reactions (contact dermatitis) to
sweet bay have been documented.27–30
Methyleugenol is hepatotoxic.^31

USES

Medicinal, Pharmaceutical, and Cosmetic.

The oil is used mainly as a fragrance ingredi-

ent in creams, lotions, perfumes, soaps, and

detergents. Maximum use level reported is

0.2% in perfumes.^13

Food. Sweet bay is a common household

spice known as bay leaf.

Both the spice and oil are extensively used

in processed foods, including alcoholic (oil

only) and nonalcoholic beverages, frozen

dairy desserts, baked goods, meat and meat

products, condiments and relishes, and others.

Use levels are generally low; highest reported

are in condiments and relishes, which are

0.1% for the spice and 0.02% for the oil.

Traditional Medicine. Has been used in

treating cancer^32 and as a cholagogic, general

stimulant, carminative, and diaphoretic;

leaves used in Iranian folk medicine as an

antiepileptic.^20

COMMERCIAL PREPARATIONS

Crude and oil.

Regulatory Status. Essential oil, extractive,

and solvent-free oleoresin of berries and

leaves ofLaurusspecies are GRAS for use

in foods (§182.20); herb GRAS for use in

foods as a natural flavoring or spice

(§182.10).

REFERENCES

See the General References forARCTANDER;BAILEY1;BIANCHINI AND CORBETTA;BRUNETON;DUKE4;FEMA;
GRIEVE;GUENTHER;JIANGSU;MASADA;MCGUFFIN1&2;ROSENGARTEN;TERRELL;UPHOF;YOUNGKEN.

1. H. Hokwerda et al.,Planta Med., 44 , 116
   (1982).


2. Caredda et al.,J. Agric. Food Chem., 50 ,
   1492 (2002).


3. Z. Putievsky et al.,Isr. J. Bot., 33 ,47
   (1984).
   4. J. M. Schulz and K. Hermann,Z. Lebensm.
   Unters. Forsch., 171 , 278 (1980).
   5. H. Hibasami et al.,Int. J. Mol. Med., 12 ,
   147 (2003).
   6. M. Yoshikawa et al.,Bioorg. Med. Chem.,
   8 , 2071 (2000).

Bay, sweet 77