Apr 2020 DOI 10.14302/issn.2328-0182.japst-20-3331
Tabassum Khan NidaCorresponding author
Department of Biotechnology, Faculty of Life Sciences and Informatics, Balochistan University of Information Technology Engineering and Management Sciences, (BUITEMS), Quetta, Pakistan
Sage and Oregano, both are well-known culinary herbs with potential medicinal uses. Sage is mostly used to cease wounds bleeding, treating sores, swelling, cough and ulcers back in the first century and was called as the fertility drug since it reduces excessive bleeding during menstruation. On the other hand Oregano was found to be effective in treating stomach discomforts, bacterial/fungal infection, inflammatory bowel disease etc. Therefore due to their therapeutic and native applications, Sage and Oregano is of high economic worth.
Apr 2019 DOI 10.14302/issn.2379-7835.ijn-19-2703
J. Johnson JeremyCorresponding author
University of Illinois at Chicago, College of Pharmacy, Department of Pharmacy Practice
The Mediterranean diet has long been known to provide a variety of health benefits including cardiovascular protection, cancer prevention, and lowering gastrointestinal inflammation. Oregano (Origanium vulgare) is an herb prominent in the Mediterranean diet, and has been shown to possess several bioactive properties including anti-oxidant, anti-microbial, anti-inflammatory, and analgesic properties. The anti-oxidant and anti-microbial properties of oregano also make it a strong candidate as a natural food preservative. Because of the recent public concern with synthetic food preservatives, natural alternatives are increasingly being evaluated for effective food preservation. Oregano extract (OE) and essential oil (OEO) are two such agents that have shown promise as natural food preservatives. Additionally, oregano is being evaluated for its positive effect on gastrointestinal health, suggesting an additional benefit of food preservation with oregano. This review will describe in vitro studies related to the anti-microbial and anti-oxidant properties of oregano along with food preservation studies with oregano in various model food matrices. The major phytochemical content reported for OE and OEO will also be outlined to highlight the importance of characterizing the extract that is used, since the extraction process can have a significant effect on the phytochemicals therein. Finally, in vivo studies that investigate the gastrointestinal health benefits of oregano, specifically against inflammation, will be addressed to describe the role of oregano on gastrointestinal health.