Fresh thyme. A welcome flavour in salads, soups, chowders, sauces, breads, vegetable and meat dishes. Thymol named after the herb itself is the primary volatile oil constituent of thyme, which has been found to protect and significantly increase the percentage of healthy fats found in cell membranes and other cell structures. Therefore is it likely very beneficial for brain health. Thyme also contains a variety of flavonoids, including apigenin, naringenin, luteolin, and thymonin. These flavonoids increase thyme's antioxidant capacity, and combined with its status as a very good source of manganese, give thyme a high standing on the list of anti-oxidant foods.