ingredient information
Eucalyptus Oil
Eucalyptus (pronounced /?ju?k?'l?pt?s/[2] ) is a diverse genus of flowering trees (and a few shrubs) in the myrtle family, Myrtaceae. Members of the genus dominate the tree flora of Australia. There are more than 700 species of Eucalyptus, mostly native to Australia, and a very small number are found in adjacent parts of New Guinea and Indonesia and one as far north as the Philippines islands. Only 15 species occur outside Australia, and only 9 do not occur in Australia. Species of Eucalyptus are cultivated throughout the tropics and subtropics including the Americas, England, Africa, the Mediterranean Basin, the Middle East, China and the Indian Subcontinent. Eucalyptus is one of three similar genera that are commonly referred to as "eucalypts," the others being Corymbia and Angophora. Many, but far from all, are known as gum trees because many species exude copious sap from any break in the bark (e.g. Scribbly Gum). The name eucalyptus comes from the Greek: e?????pt??, eukályptos, meaning "well covered". Eucalyptus has attracted attention from global development researchers and environmentalists. It is a fast-growing source of wood, its oil can be used for cleaning and functions as a natural insecticide, and it is sometimes used to drain swamps and thereby reduce the risk of malaria. Outside their natural ranges, eucalypts are both lauded for their beneficial economic impact on poor populations[3][4]:22 and derided for being invasive water-suckers,[5] leading to controversy over their total impact. An oil is a substance that is in a viscous liquid state ("oily") at ambient temperatures or slightly warmer, and is both hydrophobic (immiscible with water) and lipophilic (miscible with other oils, literally). This general definition includes compound classes with otherwise unrelated chemical structures, properties, and uses, including vegetable oils, petrochemical oils, and volatile essential oils. Oil is a nonpolar substance. Many edible vegetable and animal oils, and also fats, are used for various in cooking and food preparation. In particular, many foods are fried in oil much hotter than boiling water. Oils are also used for flavoring and for modifying the texture of foods e.g. Stir Fry. Health advantages are claimed for a number of specific oils such as omega 3 oils (fish oil, flaxseed oil, etc), evening primrose oil and olive oil. Trans fats, often produced by hydrogenating vegetable oils, are known to be harmful to health.