The Shaky History of Thujone
Look up absinthe anywhere online and chances are a reference to thujone wonât be far behind. One internet forum got so tired of constant questions about it that a word filter
Absinthe: Attention Performance and Mood under the Influence of Thujone
A. DETTLING, M.D., H. GRASS, M.D.,â A. SCHUFF, M.D., G. SKOPP, PH.D., P. STROHBECK-KUEHNER, PH.D., ABSTRACT. Objective: The aim of this study was to determine whether the
EUROPEAN COMMISSION – Opinion of the Scientific Committee on Food on Thujone
The Committee is asked to advise the Commission on substances used as flavouring substances or present in flavourings or present in other food ingredients with flavouring propertie
Myth, Reality and Absinthe – The Truth about Thujone
Absinthe has always had an ambivalent history, on one hand it was praised as âThe Green Museâ by its devotees, and on the other it was condemned by it detractors as a cau
Tourist in a taste lab – taste research
A fascinating account of the genetic science behind why some people abhor sugar in their absinthe, and why others can’t drink it without.
Absinthe and γ-aminobutyric acid receptors
Fig. 1 Absinthe is an emerald-green liqueur that achieved fantastic popularity at the close of the 19th century. It was associated with the Bohemian lifestyle and was credit
α-Thujone: γ-Aminobutyric acid type A receptor modulation
Karin M. Höld, et al. “α-Thujone is the toxic agent in absinthe, a liqueur popular in the 19th and early 20th centuries that has adverse health effects. It is also the acti
1910 Encyclopaedia Britannica Entry – Absinthe
ABSINTHE, a liqueur or aromatized spirit, the characteristic flavouring matter of which is derived from various species of wormwood (Artemisia absinthium). Among the other substanc
Absinthe: what’s your poison?
Published in the British Medical Journal Though absinthe is intriguing, it is alcohol in general we should worry about. Absinthe, the emerald green liqueur associated with excess,
Absinthe – W. Arnold, Scientific American
Published in Scientific American. Evidence of the pale-green liqueur’s toxicity eventually extinguished the fin-de-siècle infatuation with absinthe. The drink’