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Naghdi Badi H, Makkizadeh M. Review of common thyme. J. Med. Plants 2003; 2 (7) :1-12
URL: http://jmp.ir/article-1-767-en.html

Common thyme (Thymus vulgaris L.) is a member of the lamiaceae family which distributes in different areas of Mediteranea and Asia and is cultivated in all over the world and Iran. Common thyme contains 0.8- 2.6% (usually ca. 1%) volatile oil consisting of highly variable amounts of phenols, monoterpene hydrocarbons, and alcohols. Thymol is normally the major phenolic component in common thyme. The leaves of Thymus vulgaris are used as a herb in food preparations, while the essential oil extracted from the leaves is used in beverages and the cosmetic and pharmaceutical industries. Thyme oil is used as antispasmodic, carminative, antiseptic, anthelmintic, expectorant, antimicrobial (bacteria and fungi), antirheumatic, antioxidative, natural food preservative and mammalian age delaying. Thyme volatile oil has been reported to be among the top ten essential oils which have an important place in an expanding world market.