Can you eat lavender oil?
Author bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this brief article, we will answer the query, “Can you eat lavender oil?” with a thorough analysis of the health benefits and risks of lavender oil, along with some uses of lavender oil.
Can you eat lavender oil?
Yes, you can eat lavender oil but only in controlled amounts. Lavender oil is synthesized from the plants of lavender. It is safe to eat when eaten in moderate amounts, however, lavender poisoning can occur due to the excessive consumption of lavender oil.
Extracts from Lavandula plants have been found to cause antimuscarinic effects by blocking sodium and calcium ion channels in in vitro and in vivo studies (1).
Even though lavender is cultivated in several countries, only a few countries are supreme in the supply and trade of Lavandula oil. France, Bulgaria, China, Russia and some other eastern European countries commercially are the most frequent suppliers of Lavandula oil and New Zealand can be considered as a fresher to the world market. More than 50% of the world´s lavender is cultivated in Bulgaria (3).
Poisonous Ingredient
Lavender oil consists of some of the ingredients which are poisonous such as linalool and linalyl acetate. Linalool and linalyl acetate have narcotic and sedating effects on the central nervous system. It is believed that these substances affect especially the amygdala and hippocampus regions of the limbic system by increasing the effects of gamma hydroxybutyric acid and resulting in benzodiazepine-like sedative effects (1).
Lavender
Lavender is a type of herb which is local to the mountainous regions of the Mediterranean and northern Africa.
Essential oil is produced from lavender. Lavender is grown according to the requirement of essential oil. Essential oil is extracted from distilling the flower spikes of some lavender species. This oil is used for different purposes such as in cosmetics and also for medicinal purposes. Due to this, lavender plants have been in widespread use in our daily lives since the 18th century (1).
Lavender oil is considered toxic for swallowing as compared to the plant from where it is extracted. The chemical constituents of Lavandula plants have been identified by analysis of oils obtained from flowers. Essential oils of Lavandula spp. have complex compositions made up of many different aromatic compounds. The main components of these oils are linalool, linalyl acetate, 1.8 cineole, β-ocimene, terpinene-4-ol and camphor (1).
Fast facts on lavender
Some of the fast facts on lavender are as follows:
Lavender oil helps to treat several fungal infections, anxiety and wound healing.
Research and pieces of evidence have not shown yet the effectiveness of lavender against high blood pressure, depression, nausea, eczema, menstrual pain, and also in many other conditional factors.
Teas and distilled oils prepared from plants of Lavandula spp. have been used as antibacterial, antifungal, sedative, expectorant and analgesic agents; smooth muscle relaxants; antiseptic for urinary tract infections; and for soothing burns and insect bites (1).
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Essential oils are lipophilic and concentrated botanical extracts that exhibit many properties of drugs, although some are approved by the Food and Drug Administration, they have limitations characteristic of herbal preparations (2). Lavender essential oil has been granted Generally Recognized as Safe status by the Food and Drug Administration (21CFR182.20 2015), which means that it is safe when used for its intended purpose as a food additive.
Uses of Lavender oil
Lavender is a herb that is used for healthy skin and to enhance the beauty factor. Lavender is also one of the key ingredients in many products such as shampoos and fragrances where it helps to purify the skin. It is available in different drug stores and can be purchased from over-the-counter (OTC).
Some of the versions of lavender are also being used in some versions of food products such as in baked goods to add flavour.
Some benefits of lavender oil
Lavender oil consists of anti-inflammatory and antiseptic properties that help to deal with bug bites and minor burns (1).
Research also claimed that lavender is beneficial for treating issues such as insomnia, against anxiety issues, to get relief from depression, and it also deals with restlessness (2).
Lavender as a tea ingredient can boost our digestive system where it helps to minimize intestinal gas, vomiting, nausea, abdominal swelling, and upset stomach (3).
Furthermore, it reduces headache issues, toothaches, sprains, and sores. Lavender oil is also beneficial against hair loss problems.
Fungal infections
Lavender oil could be effective against various fungal infections. Lavender oil is good in reducing antifungal-resistant infections. The antifungal properties of Lavandula essential oils have also been broadly examined with L. officinalis exhibiting antifungal effectiveness against Candida albicans and Aspergillus niger (3).
It is observed in many studies that essential oil is distilled from the Lavandula which is one of the genera of lavender plants that play a vital role in the destruction of the fungal cell membranes.
Lavandula is a potent species shown by the study and it is also demonstrated about the Lavandula that it performs an antifungal activity on a large scale.
Wound healing
In Journal Evidence-Based Complementary and Alternative Medicine, one of the studies about wound healing is published comparing the several treatment effects against it (4).
Certain researchers compared the effects of Saline solution, transcutaneous electrical nerve stimulation (TENS), and lavender oil. These all were firstly used for rats in the laboratory.
The authors of the study noted and observed that wounds healed faster in the lavender oil and TENS as compared to the control groups. These observations recommended that lavender is one of the products which has a great effect on the healing of wounds.
Hair loss
Lavender is one of the possible ingredients that can be used to treat alopecia areata. Alopecia areata is one of the conditions of the patient in which hair is lost from a specific part of the body or the whole body (5).
A recent study has described that using lavender oil on the back of mice helped in the growth of hair in almost four weeks.
Other FAQs about Oils that you may be interested in.
Can you make a cake with olive oil?
How to counteract too much oil in food?
Can I use canola oil instead of olive oil?
Conclusion
In this brief article, we have provided an answer to the query, “Can you eat lavender oil?” with a thorough analysis of the health benefits and risks of lavender oil, along with some uses of lavender oil.
References
- Acikalin, Ayca, et al. Anticholinergic syndrome and supraventricular tachycardia caused by lavender tea toxicity. Keio J Med, 2012, 61, 66-68.
- Malcolm, Benjamin J., and Kimberly Tallian. Essential oil of lavender in anxiety disorders: ready for prime time?. Ment Health Clin, 2017, 7, 147-155.
- Parida, Sanjana, and Deoraj Sharma. Chapter-5 Lavender: A Great Source of Essential Oil. AND ITS BENEFITS, 2022.
- Koca Kutlu, Adalet, et al. A comparison study of growth factor expression following treatment with transcutaneous electrical nerve stimulation, saline solution, povidone-iodine, and lavender oil in wounds healing. Evidence-Based Complement Altern Med, 2013.
- Cavanagh, H. M. A., and J. M. Wilkinson. Biological activities of lavender essential oil. Phytother res, 2002, 16, 301-308.
