Salicylaldehyde is an aldehyde as found in willow and cassia.
Aldehydes have a powerful aroma used in perfumery. Oxidation (exposure to oxygen) causes potential skin irritation and loss of aroma.
Links to Plants Containing Salicylaldehyde
RESEARCH
The listings of research below represents a compilation of scientific articles found on the topic, with a very brief overview description of each article/study. This compilation of research articles does not necessarily imply that there are adequate results to demonstrate safe and/or effective human use of any herb listed.
- Antibacterial abilities of 96 essential oils and their constituents were assessed. Marigold, ginger, jasmine, patchouli, gardenia, cedarwood, carrot seed, celery seed, mugwort, spikenard, and orange bitter oils along with the constituents of cinnamaldehyde, estragole, carvacrol, benzaldehyde, citral, thymol, eugenol, perillaldehyde, carvone R, and geranyl acetate were strongest against C. jejuni. Those most active against E. coli were oregano, thyme, cinnamon, palmarosa, bay leaf, clove bud, lemon grass, and allspice oils and the constituents: carvacrol, cinnamaldehyde, thymol, eugenol, salicylaldehyde, geraniol, isoeugenol, citral, perillaldehyde, and estragole. Those most active against L. monocytogenes were gardenia, cedarwood, bay leaf, clove bud, oregano, cinnamon, allspice, thyme, and patchouli and the constituents of cinnamaldehyde, eugenol, thymol, carvacrol, citral, geraniol, perillaldehyde, carvone S, estragole, and salicylaldehyde. Those most active against S. enterica were thyme, oregano, cinnamon, clove bud, allspice, bay leaf, palmarosa, and marjoram oils as well as thymol, cinnamaldehyde, carvacrol, eugenol, salicylaldehyde, geraniol, isoeugenol, terpineol, perillaldehyde, and estragole. From: Friedman, M., Henika, P. R., & Mandrell, R. E. (2002). Bactericidal activities of plant essential oils and some of their isolated constituents against Campylobacter jejuni, Escherichia coli, Listeria monocytogenes, and Salmonella enterica. Journal of Food Protection®, 65(10), 1545-1560.
By: Kathy Sadowski
Updated: 1/11/19
