Introduction of Plant Essential Oil

Plant Essential Oils are volatile aromatic substances extracted from the flowers, leaves, stems, roots or fruits of plants by steam distillation, extrusion, cold soaking or solvent extraction. Essential oils are diluted (combined essential oils) and undiluted (unilateral essential oils). Essential oils are highly volatile and will volatilize quickly when exposed to air. For this reason, essential oils must be stored in a sealable bottle. Once opened, the lid should be returned as soon as possible.

Not all plants produce essential oils, and only plants containing balsams can produce essential oils. There are differences in the distribution of balm glands in different plants, some on petals, leaves, rhizomes or trunks. After extracting and extracting the sachet, it becomes what we call "plant essential oil". Essential oils contain many different ingredients, and some essential oils, such as roses, can be made up of more than 250 different molecules. Essential oils are lipophilic and are readily soluble in oils because the molecular chains of essential oils are usually relatively short, making them extremely permeable to the skin and entering the body through the abundant capillaries under subcutaneous fat. Essential oils are made up of small molecules that can be absorbed into the body by nasal mucosal tissue, send messages directly to the brain, and regulate the emotional and physical functions of the body through the limbic system of the brain. So in aromatherapy, essential oils strengthen physical and mental functions. Each plant essential oil has a chemical structure that determines its aroma, color, fluidity, and the way it works with the system. It also gives each plant essential oil a unique set of functional qualities.

Natural Essential Oil consists of chemical molecules such as terpenes, aldehydes, esters, and alcohols. Because of its high fluidity, it is called "oil", but it is essentially different from the vegetable oil that we often see on the day. The main components of vegetable oils are triglycerides and fatty acids.