and myrcene (up to 21%). Those present
in lesser amounts include 1,8-cineole,
limonene, isoeugenol, linalool, methyleu-
genol (3,4-dimethoxyallylbenzene), estra-
gole (methyl chavicol), a-terpineol, and
others.1–3
The leaves of two other general varieties,
either anise scented or lemon scented, have
been reported to yield volatile oils with
quite different proportions of the above com-
ponents. The anise scented variety contains
methyleugenol (43%) and methylchavicol
(32%) as the major components, and the
lemon scented variety contains mostly citral
(>80%).^1 The main constituents of the es-
sential oil of the leaves ofP. racemosavar.
terebinthina (Burret) L. R. Landrum are
4-methoxy eugenol (12.6%), a-terpineol
(20%), anda-terpineol acetate (27%), while
in the essential oil ofP. racemosavar.grisea
(Kiaersk.) Fosberg, the major constituents
are 4-methoxy eugenol (4.5%) and 4-meth-
oxy-isoeugenol (75.2%).^4 The leaves also
contain abietic acid, a diterpene.^5 Lupeol,
a triterpene, was isolated from the leaves
ofP. racemosavar.ozua(Urban & Ekman)
L. R. Landrum.^6
PHARMACOLOGY AND BIOLOGICAL
ACTIVITIES
The volatile oil has antiseptic and astringent
properties (GOSSELIN). The essential of bay
inhibits thein vitrogrowth ofE. coli(non-
toxigenic strain 0157 : H7).^7 In animal mod-
els of inflammation, lupeol, from the leaves
ofP. racemosavar.ozua,^6 and abietic acid
from the leaves ofP. racemosavar.grisea,^5
have shown anti-inflammatory activity in
rats when applied topically or by the oral
route.
TOXICOLOGY
The volatile oil is considered moderately
toxic on oral administration because of
its relatively high content of phenols
(GOSSELIN). However, no allergic reactions
in humans have been reported.^8 Recently,
the Council of Europe recommended that
owing to evidence of heptotoxicity, methy-
leugenol should not be allowed in foods at
any level.^9USESMedicinal, Pharmaceutical, and Cosmetic.
Volatile oil used extensively as a fragrance
ingredient in bay rum; also in creams, lo-
tions (particularly aftershave and hair lo-
tions), soaps, detergents, and perfumes,
with maximum use level of 1.5% in certain
perfumes.^8Food. Volatile oil, oleoresin, and extract
(less extensively) all used as a flavor ingre-
dient in major categories of food products,
including alcoholic and nonalcoholic
beverages, frozen dairy desserts, candy,
baked goods, gelatins and puddings, meat
and meat products, and condiments and
relishes at very low levels, usually below
0.01%.Traditional Medicine. Reportedly used in
cancer therapy.^10 In the Dominican Republic,
the crushed leaves are used in herbal mixtures
to treat toothache, while in Haiti a decoction of
the leaves made with salt is used orally to treat
abdominal pain. In Curac ̧ao, the leaves are
used to treat toothache and as a stomachic, and
in Puerto Rico the leaves are used to treat
rheumatism.^11COMMERCIAL PREPARATIONSVolatile oil (regular and terpeneless), oleo-
resin, and extracts. The volatile oil was
formerly official in N.F.; it is currently offi-
cial in F.C.C.Regulatory Status. Myrcia oil is GRAS
(§182.20).Bay, west indian 79