Alkenylbenzenes (e.g., Eugenol, Apiole, Estragole, Methyleugenol, Myristicin, …) are aromatic compounds naturally found in plants like cinnamon, basil, parsley, star anise, betel, etc. Extracted via distillation or by solvents, they are widely used in aromatherapy, perfumery, and the food industry for their sensory properties.

A review by M. Götz and coll.

However, their toxicity raises concerns. Safrole (from sassafras) and Estragole (from basil) are classified as potential carcinogens by the EFSA (European Food Safety Authority) and IARC (International Agency for Research on Cancer). Eugenol can trigger allergic reactions (e.g., contact dermatitis) or mucosal irritation at high doses. Hepatic metabolism produces reactive intermediates, posing risks with chronic exposure..