Essential Oils Unveiled Complex Compositions for Food, Cosmetics, and Medicine

Essential oils (EOs), which mainly consist of volatile organic compounds, have been an integral part of human civilization for thousands of years. Their applications are highly diverse and range from fragrances in perfumes and cosmetics to natural constituents of a healthy diet and use as active ingredients in medicinal products. The antibacterial, antiviral, and anti-inflammatory properties of essential oils render them valuable for the treatment and prevention of various diseases. Essential oils are natural complex substances consisting of hundreds of individual compounds. This intricate composition, also referred to as ┬┤natural complex substances┬┤ (NCS), gives each EO its unique properties. The use of EOs as NCS is widespread in practice, e.g. in aromatherapy for the treatment of psychosomatic problems, inhalation for respiratory diseases and topical application for skin diseases. EOs are expected to play an increasingly important role in both human and veterinary medicine in the future. The different functionalities of individual constituents of EOs contribute to their wide range of physical and chemical properties. This diversity allows them to act on multiple targets, offering a wide range of therapeutic benefits compared to single, isolated compounds. This book provides a compact and comprehensive overview of essential oils, their analytical and Galenic characteristics, their use in human and veterinary medicine, and their diverse applications in the cosmetics and food industries.

Marek Bunse is a biologist with a PhD and a deep-rooted passion for the natural sciences. Currently serving as a science coordinator and communicator at WALA Heilmittel GmbH, he bridges the gap between complex scientific research and public understanding. His academic and professional expertise spans phytochemistry, botany, and the strategic acquisition of third-party funding for scientific projects. Since 2018, Marek Bunse has also run a small business as a graphic designer, combining his scientific insight with creative visual storytelling. His interdisciplinary approach enhances his ability to communicate science in compelling and accessible ways.

Hartwig Schulz (PhD) studied chemistry in Bonn and Kiel (Germany). After completing his studies, he carried out several years research in the field of human nutrition (vitamin E, phytosterins, plant lipids) at the university of Kiel, Germany. Then, as head of an analytical department he worked 10 years for one of the worldwide largest perfume and flavor manufacturers (Symrise). From 1996 to 2019, he was the director and professor of a research institute under the responsibility of the Federal Ministry of Agriculture in Germany. Hartwig Schulz is author of 259 scientific articles and book chapters and as the president of the "German Society for Quality Research (DGQ)" he was also engaged 8 years in food research on a national and international level. Since his retirement, he is working as a consultant, especially in the field of "medicinal and aromatic plants" and is also supporting various development aid projects on a voluntary basis.