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Antioxidant Properties of Spices, Herbs and Other Sources pp 449–458Cite as

Oregano

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Abstract

Oregano is a hardy, bushy, herbaceous perennial plant with strong antioxidant properties and this correlates well with the total phenolic and flavonoid content. This chapter describes the botany, history, producing regions, flavor and aroma, parts used, and active constituents. The chapter also highlights the uses of oregano in different recipes around the world. It is a must ingredient in pizzas and spaghetti sauces. Oregano has been reported to have carminative, antifungal, antiviral, antibacterial, antimicrobial, anticancer, anti-inflammatory, hepatoprotective, and antioxidant properties. Finally the medicinal uses, functional properties, and antioxidant properties of oregano are discussed in great detail.

Keywords

  • Caffeic Acid
  • Rosmarinic Acid
  • Herbaceous Perennial Plant
  • Phenyl Propionic Acid
  • Polar Constituent

These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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  1. Frontier Natural Products Co-op, Norway, IA, USA

    Denys J. Charles

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Charles, D.J. (2012). Oregano. In: Antioxidant Properties of Spices, Herbs and Other Sources. Springer, New York, NY. https://doi.org/10.1007/978-1-4614-4310-0_43

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