百里香(Thyme，Thymus vulgaris)
唇形科(Lamiaceae) 百里香屬(Thymus)
學名：Thymus vulgaris
中文名：百里香、麝香草
圖1：百里香(Thymus vulgaris)#1
其它品種：
野生百里香(Thymus capitatus)又被稱為西班牙奧勒岡，屬於百里香屬。不過奧勒岡實際上是奧勒岡屬，較常見品種是地中海奧勒岡(Origanum vulgare)和土耳其奧勒岡(Origanum onites)#2。平常我們所稱的奧勒岡是指地中海奧勒岡，也有人稱它是西班牙百里香#3，所以在西班牙，奧勒岡實際上可能是百里香，百里香也許是指奧勒岡 。另外還有墨西哥奧勒岡(Lippia berlandieri Schauer 或 Lippia graveolens HBK)，分類在唇形目→馬鞭草科→過江藤屬，並非百里香或奧勒岡屬#2。
【生理活性】
百里香精油的主要成分：香芹酚(Carvarcrol，45 mg/g)、百里酚(Thymol，24.7 mg/g)、β-水芹烯(β-Phellandrene，9.7 mg/g)、芳樟醇(Linalool，4.1 mg/g)、Humuline (3.1 mg/g)、α-水芹烯 (α-Phellandrene，2.3 mg/g) 和月桂烯(Myrcene，2.1 mg/g)#4。成分組成都可能會因產地、品種、收成時間、萃取部位、製程和保存環境等因素而有巨大差異#5。
抗氧化
百里香的百里酚和香芹酚都有抗氧化功效#6。另一雙酚類成分經實驗證實可以抑制微粒體(microsome)和粒線體(mitochondria)的過氧化，也能幫助紅血球對抗氧化壓力#7。大鼠腦部的抗氧化酵素活性和抗氧化力會因年紀而衰弱，但若每日攝取百里香精油或百里酚，則能延緩腦部酵素活性和抗氧化力的衰退，保留較高抗氧化力，維持大腦功能，另外研究顯示，百里香精油效果優於百里酚#8。
抗菌
百里香精油的主要活性成分，百里酚(thymol)，能抑制沙門氏菌和葡萄球菌生長#1。百里香和其精油在薰蒸滅菌(fumigants)、消毒和漱口水等方面也多有應用；咀嚼百里香新鮮葉片能緩和喉嚨痛；對氣喘、花粉症和腸道內寄生蟲(如蠕蟲、鉤蟲或蛔蟲)防治有其正面幫助#1, 9。多項研究顯示百里香對多種細菌、真菌和酵母菌(例如白色念珠菌)都有抑制效果#1。經進一步分析認為百里香抑菌成分來自它的多酚(百里酚)和萜烯類(γ-萜品烯，γ-terpinene )成分#10。
抗病毒
Silke Nolkemper 的細胞實驗指出，百里香水萃物能有效抑制單純皰疹病毒(herpes simplex virus，HSV)第一型和第二型#11。
抗痙攣
豚鼠實驗發現百里香精油的百里酚和香芹酚這2種成分有抗痙攣功效，可預防氣管和迴腸(ileum)因刺激引起的收縮，避免後續可能惡化的腸激躁或發炎症狀#5。不過百里香水萃物並沒有足夠濃度的百里酚和香芹酚能表現此功效，實驗證明其實是水萃物內的黃酮類(flavones)成分 thymonin發揮作用，使百里香水萃物和精油同樣有抗痙攣功效#12。
護肝
大鼠實驗顯示，大鼠一起服用黃麴毒素和百里香精油，能顯著改善因黃麴毒素造成的肝損傷，有抗氧化和護肝的功效，且劑量在7.5 mg/公斤體重內都有正比關係#4。
【芳療功效】
喝百里香茶可緩和關節炎#1。紅百里香油(red Thyme oil)是首次蒸餾精油，白百里香油(white Thyme oil)是紅百里香油的再次蒸餾產物。紅百里香油含有較多油分及活性成分，因濃度較高對皮膚易刺激，操作難度高#13。白百里香油較溫和，適合使用在皮膚，有緩解皮膚出油、坐骨神經痛、痤瘡、皮膚炎和蚊蟲叮咬的效果#1，且能舒緩神經和風濕性疾病導致的疼痛#14-15。民俗療法上也會應用在下呼吸道感染的治療，例如支氣管炎、百日咳和胸膜炎，透過泡茶、乳膏、藥酒、糖漿和蒸汽吸入等方式發揮功效#16。在德國就會將百里香精油加入泡澡，吸入揮發的精油能緩解咳嗽，對皮膚病引起的搔癢也有幫助#17。
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[momo] Ausgarden 澳維花園 百里香精油 16ml(防護精油系列 日常的防護保鑣)
[momo] Puressentiel 璞萃 有機認證 百里酚百里香精油 5ml(Ecocert有機認證/AB有機農業認證/HEBBD)
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【料理應用】
有研究指出，雞隻食用含百里香或肉桂精油的飼料，能明顯提高食慾、增加體重、降低血脂、提升蛋白質含量，以及促進生長，這2種精油可視為生長激素的替代選擇#18。根據在綿羊和兔子的研究#19-21，吃添加百里香飼料的動物，其肉質有較佳的抗氧化力，且脂肪組成更為理想，能增加不飽和脂肪酸，降低飽和脂肪酸。
一項研究結果顯示，經奈米乳化後的迷迭香、百里香、鼠尾草和月桂精油使用在鱒魚排的保存時，這些香草精油都能有效延遲魚排品質惡化，料理後滿意度明顯優於未加精油的魚排，抑制微生物生長的效果則以迷迭香效果最佳，百里香次之#22。另項研究發現，百里香精油配合調整包裝氣體組成(60% CO2/30% N2/10% O2)可將鱸魚排保存時間從6天增加到17天#23。關於百里香應用在食物抑菌的研究，過去也曾有牛肉#24、雞肉#25-26、豬肉#27-29和對蝦 #30等不同研究標的。
根據過去實驗，肉類料理添加百里香精油增加風味時，添加濃度其實有其合適區間。肉類一般添加量都在0.2 – 0.6%#25, 31；牛絞肉若加到0.9%則接受度降低#31；魚肉在0.1 - 0.4% 較剛好#23, 32-33；魚絞肉中加到0.8%易使人反感#33。薰衣草和百里香也能延長葵花油油炸(150, 180, 200℃)的使用時間，研究顯示薰衣草和百里香可有效減少用油的游離脂肪酸含量、氧化程度和黏度#34。
百里香調味不需過於濃烈，大多只是輔助角色，除和多種肉類搭配料理外，和乳酪、豆類、迷迭香、香薄荷、橄欖油、馬鈴薯、月桂、檸檬、菇蕈、玉米、番茄、洋蔥以及燒烤、燉煮、湯類和中東料理搭配都很常見。
參考文獻：
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