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Tea tree oil, also known as melaleuca oil, is an essential oil with a fresh, camphoraceous odour and a colour that ranges from pale yellow to nearly colourless and clear. [ 1 ] [ 2 ] It is derived from the leaves of the tea tree, Melaleuca alternifolia , native to southeast Queensland and the northeast coast of New South Wales , Australia.
A primary constituent of tea tree oil, [1] it is obtained as an extract from the leaves, branches, and bark of Melaleuca alternifolia Cheel. [2] [3] [4] Despite considerable basic and preliminary clinical research of terpinen-4-ol and tea tree oil, its biological properties and potential for clinical uses have not been established as of 2019. [2]
Melaleuca alternifolia, commonly known as tea tree, [2] is a species of tree or tall shrub in the myrtle family, Myrtaceae. Endemic to Australia, it occurs in southeast Queensland and the north coast and adjacent ranges of New South Wales where it grows along streams and on swampy flats, and is often the dominant species where it occurs.
"Many recipes exist, but one that is repeated often is to add one to two drops of tea tree oil in 12 drops of carrier oil," says Dr. Camp. (Go for neutral options such as almond oil or coconut oil.)
Shelf life is the recommended maximum time for which products or fresh (harvested) produce can be stored, during which the defined quality of a specified proportion of the goods remains acceptable under expected (or specified) conditions of distribution, storage and display.
Camphor can also be synthetically produced from oil of turpentine. The compound is chiral , existing in two possible enantiomers as shown in the structural diagrams. The structure on the left is the naturally occurring (+)-camphor ((1 R ,4 R )-bornan-2-one), while its mirror image shown on the right is the (−)-camphor ((1 S ,4 S )-bornan-2-one).