“…[4][5][6] In addition to the antioxidants, the chemical constituents of the leaves have been investigated extensively to reveal the presence of a wide array of compounds, including monoterpenes, such as 1,8-cineole, sesquiterpenephloroglucinol derivatives, flavonoids, tannins, and related polyphenols. 3,[7][8][9][10][11][12][13] As part of studies evaluating official food additives conducted by research groups of the Ministry of Health, Labour and Welfare of Japan since 2003, eucalyptus leaf extract was found to include gallic acid, quercetin 3-O--D-glucuronide, kaempferol 3-O--D-glucuronide, globuluside, cryptmeridiol, 4-epi-cryptmeridiol, 3,13-dihydroxyurs-11-en-28-oic acid, -eudesmol, and macrocarpal I, of which the first three were the main constituents.…”