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Estragole

Estragole, also known as 4-allylanisole or methyl chavicol, is an aromatic ether in the phenylpropene class. Its chemical formula is C10H12O and it has a distinctive anise-like aroma. It is a colorless to pale yellow liquid that is soluble in organic solvents and boils at about 232 to 238°C.

Natural occurrence and use: Estragole occurs in a range of culinary herbs and plants, most notably tarragon

Safety: Animal studies have shown that estragole can be metabolically activated to reactive species that cause

(where
it
can
be
a
major
constituent
of
the
essential
oil),
as
well
as
basil,
fennel,
and
star
anise.
It
is
used
as
a
flavoring
agent
in
foods
and
beverages
and
as
a
component
of
essential
oils
in
perfumery.
DNA
damage
and
can
promote
tumors
in
rodents
at
high
exposures.
Based
on
such
data,
the
International
Agency
for
Research
on
Cancer
classifies
estragole
as
possibly
carcinogenic
to
humans
(Group
2B).
Regulatory
agencies
have
reviewed
estragole
and
many
have
emphasized
restricting
its
use
or
limiting
its
exposure
in
flavorings
and
essential
oils,
while
regulatory
status
varies
by
region.