El orégano: Propiedades, composición y actividad biológica de sus componentes

Translated title of the contribution: Oregano: Properties, composition and biological activity

Cynthia Cristina Arcila-Lozano, Guadalupe Loarca-Piña, Salvador Lecona-Uribe, Elvira González De Mejía

Research output: Contribution to journalArticle

Abstract

The oregano spice includes various plant species. The most common are the genus Origanum, native of Europe, and the Lippia, native of Mexico. Among the species of Origanum, their most important components are the limonene, β-cariofilene, ρ-cymenene, canfor, linalol, α-pinene, carvacrol and thymol. In the genus Lippia, the same compounds can be found. The oregano composition depends on the specie, climate, altitude, time of recollection and the stage of growth. Some of the properties of this plant's extracts are being currently studied due to the growing interest for substituting synthetic additives commonly found in foods. Oregano has a good antioxidant capacity and also presents antimicrobial activity against pathogenic microorganisms like Salmonella typhimurium, Escherichia coli, Staphylococcus aureus, Staphylococcus epidermidis, among others. These are all characteristics of interest for the food industry because they may enhance the safety and stability of foods. There are also some reports regarding the antimutagenic and anticarcinogenic effect of oregano; representing an alternative for the potential treatment and/or prevention of certain chronic ailments, like cancer.

Translated title of the contributionOregano: Properties, composition and biological activity
Original languageSpanish
Pages (from-to)100-111
Number of pages12
JournalArchivos Latinoamericanos de Nutricion
Volume54
Issue number1
StatePublished - Mar 1 2004
Externally publishedYes

Keywords

  • Antimicrobial activity
  • Antioxidant
  • Aroma
  • Essential oil
  • Lippia
  • Oregano
  • Thymol

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Nutrition and Dietetics

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