Thymol (also known as 2-isopropyl-5-methylphenol, IPMP), , is a natural monoterpenoid phenol derivative of p-Cymene, isomeric with carvacrol, found in oil of thyme, and extracted from Thymus vulgaris (common thyme), ajwain, and various other plants as a white crystalline substance of a pleasant aromatic odor and strong antiseptic properties. Thymol also provides the distinctive, strong flavor of the culinary herb thyme, also produced from T. vulgaris. Thymol is only slightly soluble in water at neutral pH, but it is extremely soluble in alcohols and other organic solvents. It is also soluble in strongly alkaline aqueous solutions due to deprotonation of the phenol. Its dissociation constant (pKa) is . Thymol absorbs maximum UV radiation at 274 nm. Chemical synthesis Thymol is produced by the alkylation of m-cresol and propene: History Ancient Egyptians used thyme for embalming. The ancient Greeks used it in their baths and burned it as incense in their temples, believing it was a source of courage. The spread of thyme throughout Europe was thought to be due to the Romans, as they used it to purify their rooms and to "give an aromatic flavour to cheese and liqueurs". In the European Middle Ages, the herb was placed beneath pillows to aid sleep and ward off nightmares. In this period, women also often gave knights and warriors gifts that included thyme leaves, because it was believed to bring courage to the bearer. Thyme was also used as incense and placed on coffins during funerals, because it was supposed to ensure passage into the next life. The bee balms Monarda fistulosa and Monarda didyma, North American wildflowers, are natural sources of thymol. The Blackfoot Native Americans recognized these plants' strong antiseptic action and used poultices of the plants for skin infections and minor wounds. A tisane made from them was also used to treat mouth and throat infections caused by dental caries and gingivitis. Thymol was first isolated by German chemist Caspar Neumann in 1719. In 1853, French chemist Alexandre Lallemand named thymol and determined its empirical formula. Thymol was first synthesized by Swedish chemist Oskar Widman in 1882. Research An in vitro study found thymol and carvacrol to be highly effective in reducing the minimum inhibitory concentration of several antibiotics against zoonotic pathogens and food spoilage bacteria such as Salmonella typhimurium SGI 1 and Streptococcus pyogenes ermB. In vitro studies have found thymol to be useful as an antifungal