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Thymus vulgaris, popularly known as thyme, is a plant widely used around the world as a condiment and medicinal plant, since its essential oil has a variety of pharmacological qualities, such as antioxidant, anti-inflammatory and antineoplastic effects, thanks to its chemical compounds, which make it a target for wide industrial applications. However, its limited solubility in water restricts its use in aqueous media and reduces its biological activity, but to solve this problem nanoemulsion techniques are suggested because they increase chemical stability during storage, increase the dispersion of the essential oil in aqueous solutions, minimize the alteration of sensory processes and, in certain cases, increase its antimicrobial action. In view of the above, this study aimed to evaluate the phytochemical profile and antioxidant, anti-inflammatory and antimicrobial activity of nanoemulsions of the essential oil extracted from the aerial parts of T. vulgaris (thyme).

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