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Origanum Vulgare (origanum + vulgare)

Distribution by Scientific Domains

Medical Sciences	40%

Selected Abstracts

ANTIOXBDANT PROPERTIES OF OREGANO (ORIGANUM VULGARE) LEAF EXTRACTS

JOURNAL OF FOOD BIOCHEMISTRY, Issue 6 2000
GIOVANNA CERVATO
ABSTRACT We tested the antioxidant properties of both aqueous and methanolic extracts of oregano (origanum vulgare) They proved to be effective in the inhibition of all phases of the peroxidative process: first neutralizing free radicals (superoxide anion, hydroxyl radical and 1,1-diphenyl-2-picrylhydrazyl radical), then blocking peroxidation catalysis by iron (through iron-chelating and iron-oxidizing properties), and finally through interruption of lipid-radical chain reactions (chain-breaking activity). Their anti-glycosylation activity was also effective. The glycosylation oflipoproteins is directly related to their peroxidation. The amount of extract used in our experiments was obtained from 0.1,1 mg of dried leaves, amounts far less than those normally used in the Mediterranean diet. [source]

Control of Aspergillus section Flavi growth and aflatoxin accumulation by plant essential oils

JOURNAL OF APPLIED MICROBIOLOGY, Issue 1 2008
R. Bluma
Abstract Aims:, The antifungal effect of Pimpinella anisum (anise), Pëumus boldus (boldus), Mentha piperita (peppermint), Origanum vulgare (oregano) and Minthosthachys verticillata (peperina) essential oils against Aspergillus section Flavi (two isolates of Aspergillus parasiticus and two isolates of Aspergillus flavus) was evaluated in maize meal extract agar at 0·982 and 0·955 water activities, at 25°C. Methods and Results:, The percentage of germination, germ-tube elongation rate, growth rate and aflatoxin B1 (AFB1) accumulation at different essential oils concentrations were evaluated. Anise and boldus essential oils were the most inhibitory at 500 mg kg,1 to all growth parameters of the fungus. These essential oils inhibited the percentage of germination, germ-tube elongation rate and fungal growth. AFB1 accumulation was completely inhibited by anise, boldus and oregano essential oils. Peperina and peppermint essential oils inhibited AFB1 production by 85,90% in all concentrations assayed. Conclusions:, Anise and boldus essential oils could be considered as effective fungitoxicans for Aspergillus section flavi. Significance and Impact of the Study:, Our results suggest that these phytochemical compounds could be used alone or in conjunction with other substances to control the presence of aflatoxigenic fungi in stored maize. [source]

Differentiation of Candida dubliniensis from Candida albicans on rosemary extract agar and oregano extract agar

JOURNAL OF CLINICAL LABORATORY ANALYSIS, Issue 3 2008
Érico Silva de Loreto
Abstract Candida dubliniensis is a recently described pathogenic species which shares many phenotypic features with Candida albicans and therefore, may be misidentified in microbiological laboratories. Because molecular methods can be onerous and unfeasible in routine mycological laboratories with restricted budgets such as those in developing countries, phenotypic techniques have been encouraged in the development of differential media for the presumptive identification of these species. We examined the colony morphology and chlamydospore production of 30 C. dubliniensis isolates and 100 C. albicans isolates on two new proposed media: rosemary (Rosmarinus officinalis) extract agar (REA) and oregano (Origanum vulgare) extract agar (OEA). These substrates are traditionally used as spices and medicinal herbs. In both of these media, all C. dubliniensis isolates (100%) showed rough colonies with peripheral hyphal fringes and abundant chlamydospores after 24 to 48,hr of incubation at 25°C. In contrast, under the same conditions, all isolates of C. albicans (100%) showed smooth colonies without hyphal fringes or chlamydospores. In conclusion, REA and OEA offer a simple, rapid, and inexpensive screening media for the differentiation of C. albicans and C. dubliniensis. J. Clin. Lab. Anal. 22:172,177, 2008. © 2008 Wiley-Liss, Inc. [source]

Antimicrobial activity of five essential oils against origin strains of the Enterobacteriaceae family,

APMIS, Issue 1 2005
PEDRO PEÑALVER
An in vitro assay measuring the antimicrobial activity of essential oils of Coridothymus capitatus (Spanish origanum), Satureja montana, Thymus mastichina (Spanish Origanum majorana), Thymus zygis (Spanish variety of Thymus vulgaris) and Origanum vulgare has been carried out against poultry origin strains of Escherichia coli, Salmonella enteritidis and Salmonella essen, and pig origin strains of enterotoxigenic E. coli (ETEC), Salmonella choleraesuis and Salmonella typhimurium. Using the broth microdilution method, all the essential oils showed an MIC , 2% (v/v) for the two strains of E. coli. The essential oil that showed the highest antimicrobial activity against the four strains of Salmonella was Origanum vulgare (MIC , 1% v/v), followed by Thymus zygis (MIC ,2% v/v). Thymus mastichina inhibited all the microorganisms at the highest concentration, 4% (v/v), while the rest of the essential oils showed highly variable results. By chemotyping, higher inhibitory capacity was observed in the oils with a higher percentage of phenolic components (carvacrol and thymol) in comparison with oils containing the monoterpenic alcohol linalool. The results of this work confirm the antimicrobial activity of some essential oils, as well as their potential application in the treatment and prevention of poultry and pig diseases caused by salmonella. [source]