Molecules 2010, 15, 9252-9287; doi:10.3390/molecules15129252 OPEN ACCESS molecules ISSN 1420-3049 www.mdpi.com/journal/molecules Review Antioxidant and Anti-Inflammatory Activities of Essential Oils: A Short Review Maria Graça Miguel Faculdade de Ciências e Tecnologia, Universidade do Algarve, IBB, Centro de Biotecnologia Vegetal, Ed. 8, Campus de Gambelas, 8005-139 Faro, Portugal; E-Mail:
[email protected] Received: 2 December 2010; in revised form: 9 December 2010 / Accepted: 13 December 2010 / Published: 15 December 2010 Abstract: Essential oils are complex mixtures isolated from aromatic plants which may possess antioxidant and anti-inflammatory activities of interest in thye food and cosmetic industries as well as in the human health field. In this work, a review was done on the most recent publications concerning their antioxidant and anti-inflammatory activities. At the same time a survey of the methods generally used for the evaluation of antioxidant activity and some of the mechanisms involved in the anti-inflammatory activities of essential oils are also reported. Key words: essential oils; antioxidant; anti-inflammatory 1. Introduction An essential oil is defined internationally as the product obtained by hydrodistillation, steam distillation or dry distillation or by a suitable mechanical process without heating (for Citrus fruits) of a plant or some parts of it [1]. They are aromatic oily liquids, volatile, characterized by a strong odour, rarely coloured, and generally with a lower density than that of water. They can be synthesized by all plant organs (flowers, buds, seeds, leaves, twigs, bark, herbs, wood, fruits and root) and therefore extracted from these parts, where they are stored in secretory cells, cavities, canals, epidermic cells or glandular trichomes [2,3].