Valerian Oil (Valeriana officinalis)

Valerian oil is an essential oil/herbal extract and is not consumed for macronutrient value; it contains negligible calories, protein, fat, carbohydrates, and fiber per typical therapeutic dose (1–3 drops or 0.05–0.15 mL). Key Bioactive Compounds: The primary active constituents include valerenic acid (0.1–0.9% of root extract, principal sesquiterpene responsible for GABAergic activity), isovaleric acid (short-chain fatty acid, ~0.1–0.5%), and acetoxyvalerenic acid. The volatile oil (0.5–2.0% of dried root) is rich in bornyl acetate (30–40% of essential oil), β-caryophyllene (5–15%), camphene (5–10%), α-pinene (2–5%), and borneol (3–8%). Iridoids (valepotriates): including valtrate and isovaltrate (0.5–2.0% in fresh root, though highly unstable and largely degraded in processed oils). Flavonoids: trace amounts of linarin, 6-methylapigenin, and hesperidin, which may contribute to mild sedative synergy. Lignans and alkaloids (actinidine, chatinine) are present in trace quantities (<0.05%). Minerals/Vitamins: Not a meaningful source of vitamins or minerals. GABA content: Free GABA has been detected in aqueous extracts of valerian root at approximately 0.04–0.8 mg/g, though its bioavailability via oral or aromatherapeutic routes at essential oil doses is considered minimal. Bioavailability Notes: Valerenic acid demonstrates moderate oral bioavailability and crosses the blood-brain barrier, where it inhibits the enzymatic breakdown of GABA by modulating GABA-A receptor subunit activity. Bornyl acetate and other terpenoids are readily absorbed via inhalation through olfactory and pulmonary pathways. Valepotriates have poor bioavailability due to rapid hydrolysis in the GI tract and during storage. Synergistic activity among multiple constituents (valerenic acid, flavonoids, and volatile terpenes) is believed to be more significant than any single isolated compound.