Thyme contains flavonoids that are most commonly known for their antioxidant activity.  Thymol and carvacrol  are effective in killing bacteria, fungal infections, and yeast infections. Thyme is especially effective in killing hook-worms, roundworms, threadworms and skin parasites.  It also destroys Cryptococcus neoformans, Aspergillus, Saprolegnia, Salmonella typhimurium, Staphylococcus aureas, and Escherichia coli.

Thyme has a long history of use in connection with chest and respiratory problems including coughs, bronchitis, and chest congestion.  Recently researchers have pinpointed some of the components in thyme that bring about its healing effects.  The volatile oil components of thyme are now known to include carvacolo, borneol, geraniol, but most importantly is thymol.

Thymol is the predominant volatile oil constituent of thyme and its health-supporting effects are well documented.  Thymol has been found to protect and dramatically increase the percentage of healthy fats found in cell membranes and other cell structures.

Thyme also contains various flavonoids, including apigenin, naringenin, luteolin, and thymonin. These flavonoids increase thyme's antioxidant capacity and give thyme a high standing on the list of anti-oxidant foods.
The volatile oil components of thyme have been shown to have antimicrobial activity against a host of different bacteria and fungi. Staphalococcus aureus, Bacillus subtilis, Escherichia coli and Shigella sonnei are just a few of the species against which thyme has been demonstrated to have antibacterial activity.

Nutritionally speaking, thyme is an excellent source of vitamin C and iron, a very good source of vitamin A, and a good source of iron, manganese, copper, and dietary fiber.