monoterpene hydrocarbons, especially myr-
cene, in their essential oil.^2
CHEMICAL COMPOSITION
Allspice contains about 4% volatile oil, which
is rather stable compared with those of tarra-
gon and black pepper.^3 However, there is
evidence that storage of the undried berries
under conditions that prevent rapid removal of
moisture can increase the volatile oil content
by up to 50%; it appears that enzymes released
in the fruit after harvest are responsible for
producing volatile components from their pre-
cursors.^4 The major component of the volatile
oil (known as pimenta, pimento, or allspice
oil) is eugenol, present at 60–80%. Other
constituents include methyleugenol, 1,8-
cineole,l-a-phellandrene, caryophyllene, epi-
meric 10-cadinols (2%),^5 b-phellandrene,
camphene, and guaiene.^6 Total identified
constituents number more than three dozen.5,7
Other constituents of the berries include
pimentol, gallic acid, galloylglucosides,^8 phe-
nylpropanoids, vanillin,^9 quercetin glyco-
sides,^10 catechins, proanthocyanidins,^11 pro-
tein, lipids, carbohydrates, vitamins (A, C,
thiamine, riboflavin, niacin), and minerals.^12
The leaf oil (pimenta leaf oil) contains
more eugenol (up to 96%) than the berry oil
and is similar in composition to clove leaf
oil.13,14Annual leaf oil production exceeds
that of the oil of the berries.
PHARMACOLOGY AND BIOLOGICAL
ACTIVITIES
Eugenol, the major component of both allspice
berry and leaf oils, has local antiseptic and
anesthetic properties. It is considered anticon-
vulsant, antimitotic, antioxidant, and spasmo-
lytic. Eugenol has shown central nervous sys-
tem a depressant activity and inhibits prosta-
glandin synthesis in human colonic muscoa
(HARBOURNE AND BAXTER). Oral administration
of an aqueous suspension of allspice to rats and
mice produced anti-inflammatory, antipyretic,
antiulcerogenic, analgesic activities and on
ex vivogastric mucosa, a protective effect.^15
When pimento oil and eugenol were ap-
plied on intact shaved abdominal skin of the
mouse, no percutaneous absorption was
observed.^16
Eugenol, aqueous extracts of allspice, and
allspice oil, along with numerous other spices
and their volatile oils, have been demonstrated
to enhance trypsin activity;^17 they also exhibit
larvicidal properties.^18USESMedicinal, Pharmaceutical, and Cosmetic.
Allspice oil has been used medicinally as an
aromatic carminative at dose of 0.05–0.2 mL.
It is also used in cosmetics as an ingredient in
fragrance formulations, for spicy, clove-like
notes. Eugenol is used as a dental antiseptic
and anesthetic.Food. Allspice, its oil, and its oleoresin (less
so) are currently extensively used in food
products, including alcoholic and nonalcohol-
ic beverages, frozen dairy desserts, candy,
baked goods, gelatins and puddings, meat and
meat products, condiments and relishes, and
others. The leaf oil is also used for flavoring in
food products. The highest average maximum
use level of the berry oil is in candy (ca.
0.025%).Traditional Medicine. Formerly, the berries
were used as an appetite stimulant, for stom-
achache, and for painful menstruation; leaves
used for pain, fever, cold remedy, toothache,
anodyne, astringent, and carminative. In
Jamaica, the fruit is used to treat influenza
and stomachache; used in Guatemala to treat
rheumatism. In the Dominican Republic, the
fruits, decocted with salt, are also used as an
antiemetic (WENIGER AND ROBINEAU). Other
uses in Middle Eastern, South American, and
Asian countries include the treatment of obe-
sity, hyperglycemia, menstrual cramps, ab-
dominal pain, digestive ailments, inflamma-
tory conditions, and high blood pressure.^1520 Allspice