An average person going about a typical daily routine will most likely encounter several sources of camphor. It is contained in many products and even the air. Thankfully, in the concentrations found in the environment, camphor is considered non-toxic by the U.S. Food and Drug Administration and the Environmental Protection Agency.
Natural Sources
Camphor is derived primarily from the Cinnamonum camphora and Dryobalanops camphora trees. They are large evergreens that produce white flowers and clusters of small red berries. The two trees are the source of most commercially-used camphor. When extracted, camphor is white, crystalline and semi-translucent.
Products
Camphor is found in topical lineaments, analgesics and in some foodstuffs like cough drops and soft drinks. It is the primary ingredient in moth repellents and it is used as a deodorant in other pesticides. Cosmetics, varnishes and packaging plastics are also sources of camphor.
Foods
Camphor occurs naturally in herbs such as basil, coriander, marjoram, rosemary and sage, or in the oils made from those herbs. Additionally, the FDA approved the use of camphor as an indirect food additive and also as a synthetic flavoring. Products containing camphor as a chemical flavoring will list "d-camphor" in the ingredients.
Medicines
Camphor is used mainly in topical applications, both prescription and over-the-counter, to soothe aching joints and to numb surface nerve endings to relieve pain and itching. Internally, camphor is used as a preservative in pharmaceutical formulations as well as a flavoring in gelatin soft capsules. It can be prescribed in medicines used to treat nervous disorders, including chorea and delirium tremens. It is also useful in medications treating spasmodic asthma.
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