Calamus oil, also known as Acorus calamus oil or sweet flag oil, is an essential oil derived from the rhizomes of the Acorus calamus plant. It is obtained through steam distillation, a process that involves passing steam through the plant material and condensing the vapors to obtain the oil.
Chemically, calamus oil is composed of various constituents, including asarones (cis and trans isomers), β-asarone, α-asarone, calamenone, and acorenone. These compounds are responsible for the characteristic aroma and therapeutic properties of the oil.
Calamus oil has been used for various purposes due to its therapeutic properties. It is known for its anti-inflammatory, antispasmodic, carminative, and sedative effects. The oil is often employed in traditional medicine for its potential benefits in treating gastrointestinal disorders, respiratory conditions, and nervous system ailments.
However, it’s important to note that the use of calamus oil is controversial and regulated in certain countries due to concerns regarding its potentially toxic components, particularly β-asarone. β-asarone has been reported to exhibit genotoxic and carcinogenic properties in animal studies. Therefore, its use in food and beverages is restricted or prohibited in several jurisdictions.
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CAS #: 8015-79-0
EINECS #: 283-869-0
Botanical Name: Acorus calamus L.
Description: Yellow to Brownish Yellow liquid having fresh, sweet, citrus and herbal odor.
Origin: Calamus oil is volatile oil obtained by steam distillation from either fresh root or the unpeeled dried root.
Appearance: Yellow to Brownish Yellow
Physical Status: Liquid
Flash Point (Closed cup) °C: 82°C
Refractive Index: 1.540 – 1.550 @20°C
Relative Density: 1.075 – 1.078 @25°C
Optical Rotation: +3° to inactive
Solubility in Alcohol: Soluble
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