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https://www.readbyqxmd.com/read/29629442/assessment-of-endocrine-disruption-potential-of-essential-oils-of-culinary-herbs-and-spices-involving-glucocorticoid-androgen-and-vitamin-d-receptors
#1
Iveta Bartoňková, Zdeněk Dvořák
Essential oils (EOs) of culinary herbs and spices are consumed on a daily basis. They are multicomponent mixtures of compounds with already demonstrated biological activities. Taking into account regular dietary intake and the chemical composition of EOs, they may be considered as candidates for endocrine-disrupting entities. Therefore, we examined the effects of 31 EOs of culinary herbs and spices on transcriptional activities of glucocorticoid receptor (GR), androgen receptor (AR) and vitamin D receptor (VDR)...
April 9, 2018: Food & Function
https://www.readbyqxmd.com/read/29606967/effects-of-oregano-essential-oil-on-brain-tlr4-and-tlr2-gene-expression-and-depressive-like-behavior-in-a-rat-model
#2
Azam Amiresmaeili, Samira Roohollahi, Ali Mostafavi, Nayere Askari
The aim of the present study was to evaluate the effects of oregano essential oil (OEO) on the hippocampus and prefrontal cortex TLR 2/4 gene expression and depressive like behavior induced by chronic unpredictable stress (CUS). Sucrose preference and forced swim tests were adopted to examine the antidepressant effect. Control (CON), OEO, CUS, and CUS + OEO groups were used. The OEO and CUS + OEO groups received OEO (0.2 mL/kg, i.p.), CON and CUS received saline (0.2 mL/kg, i.p.), and the positive drug groups of CUS rats received fluoxetine (10 mg/kg) and diazepam (3 mg/kg) once daily for 14 days...
April 2018: Research in Pharmaceutical Sciences
https://www.readbyqxmd.com/read/29577286/antimicrobial-carvacrol-in-solution-blow-spun-fish-skin-gelatin-nanofibers
#3
Fei Liu, Furkan Türker Saricaoglu, Roberto J Avena-Bustillos, David F Bridges, Gary R Takeoka, Vivian C H Wu, Bor-Sen Chiou, Delilah F Wood, Tara H McHugh, Fang Zhong
Carvacrol is a volatile monoterpenic phenol and main component of oregano essential oil that shows nonspecific antimicrobial activity against foodborne pathogenic bacteria. Fish-skin gelatin (FSG) nanofibers encapsulating carvacrol (15%, 20%, 25%, and 30%, w/w FSG) were successfully prepared via solution blow-spinning (SBS) technique using lecithin (2.475% wb) as the surfactant. FSG emulsions with lower carvacrol ratios (5% and 10%) showed higher values in particle size and surface tension as well as lower values in viscosity and modulus, which led to failure of maintaining nanofibers shape...
March 25, 2018: Journal of Food Science
https://www.readbyqxmd.com/read/29575822/antimicrobial-activity-of-selected-essential-oils-against-streptococcus-suis-isolated-from-pigs
#4
Fabiana C de Aguiar, Ana Lucía Solarte, Carmen Tarradas, Inmaculada Luque, Alfonso Maldonado, Ángela Galán-Relaño, Belén Huerta
The inhibitory potential by contact and vapor of basil, cinnamon, clove, peppermint, oregano, rosemary, common thyme, and red thyme essential oils (EOs) against 20 strains of Streptococcus suis was determined by the disk diffusion test. The broth microdilution method was used to determine the minimal inhibitory and minimal bactericidal concentration (MIC and MBC) of the four selected oils. Furthermore, the bactericidal power (ratio MBC/MIC) was calculated. The EOs with the major potential in the disk diffusion method were red thyme, common thyme, oregano, and cinnamon (∅ mean 16...
March 24, 2018: MicrobiologyOpen
https://www.readbyqxmd.com/read/29561804/effect-of-oregano-essential-oil-and-aqueous-oregano-infusion-application-on-microbiological-properties-of-samarella-tsamarella-a-traditional-meat-product-of-cyprus
#5
Beyza Ulusoy, Canan Hecer, Doruk Kaynarca, Şifa Berkan
Different types of dried meat products manufactured by different drying and curing methods are very common and well-known with a long history all over the world. Samarella (tsamarella) is one of these products and is famous among traditionally produced meat products in Cypriot gastronomy. The aim of this study was to investigate the effect of oregano essential oil (OEO) and aqueous oregano infusion (AOI) applications on the microbiological properties of samarella. In order to carry out this study, traditional methods were followed for experimental production of samarella...
March 21, 2018: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/29537935/use-of-micronucleus-and-comet-assay-to-evaluate-evaluate-the-genotoxicity-of-oregano-essential-oil-origanum-vulgare-l-virens-in-rats-orally-exposed-for-90-days
#6
María Llana-Ruiz-Cabello, María Puerto, Sara Maisanaba, Remedios Guzmán-Guillén, Silvia Pichardo, Ana M Cameán
Essential oils from Origanum spp. exhibit antioxidant and antimicrobial activities making them suitable for use as food additives. The incorporation of oregano essential oil in active food packaging is under study; however, it has been not authorized for this purpose thus far. In order to fulfill the requirements of the European Food Safety Authority (EFSA), the aim of the present study was to determine the genotoxic potential of oregano essential oil using both the micronucleus (MN) test and comet (standard and enzyme-modified) assays in Wistar rats treated with 50, 100, or 200 mg/kg body weight administered daily for 90 days...
March 14, 2018: Journal of Toxicology and Environmental Health. Part A
https://www.readbyqxmd.com/read/29526217/combined-effects-of-oregano-essential-oil-and-salt-on-the-growth-of-escherichia-coli-in-salad-dressing
#7
Marília Gonçalves Cattelan, Yara Paula de Oliveira Nishiyama, Tânia Maria Vinturim Gonçalves, Alexandre Rodrigo Coelho
There is a broad research interest in the search for alternatives to chemical additives for use as natural food preservatives. Although many natural compounds have biological in vitro properties evidenced, in situ studies are still scarce. This study evaluated the effect of oregano essential oil (OEO) and salt (NaCl) concentrations against Escherichia coli (ATCC 8739), in salad dressing, using the response surface methodology. The experiment included a 22 central composite rotatable design (CCRD) in a total of 11 formulations of salad dressings...
August 2018: Food Microbiology
https://www.readbyqxmd.com/read/29452197/essential-oils-from-origanum-vulgare-and-salvia-officinalis-exhibit-antibacterial-and-anti-biofilm-activities-against-streptococcus-pyogenes
#8
Niluni M Wijesundara, H P Vasantha Rupasinghe
In the present study, essential oils (EOs) extracted from oregano, sage, cloves, and ginger were evaluated for the phytochemical profile, antibacterial, and anti-biofilm activities against Streptococcus pyogenes. The broth microdilution method was used to determine the minimal inhibitory concentration (MIC) and minimal bactericidal concentration (MBC) of EOs. The minimum biofilm inhibitory concentrations (MBICs) were determined using MTT assay and fixed biofilms were observed through scan electron microscopy...
February 13, 2018: Microbial Pathogenesis
https://www.readbyqxmd.com/read/29450144/anti-inflammatory-tissue-remodeling-immunomodulatory-and-anticancer-activities-of-oregano-origanum-vulgare-essential-oil-in-a-human-skin-disease-model
#9
Xuesheng Han, Tory L Parker
The use of oregano ( Origanum vulgare ) essential oil (OEO) has become popular in skin care products. However, scientific research regarding its effects on human skin cells is scarce. In this study, we investigated the biological activity of a commercially available OEO, which is high in carvacrol content, in a human skin cell disease model. OEO induced marked antiproliferative effects and significantly inhibited several inflammatory biomarkers, including monocyte chemoattractant protein 1 (MCP-1), vascular cell adhesion molecule 1 (VCAM-1), intracellular cell adhesion molecule 1 (ICAM-1), interferon gamma-induced protein 10 (IP-10), interferon-inducible T-cell alpha chemoattractant (I-TAC), and monokine induced by gamma interferon (MIG)...
June 2017: Biochimie Open
https://www.readbyqxmd.com/read/29436857/effect-of-thyme-and-oregano-essential-oils-on-the-shelf-life-of-salmon-and-seaweed-burgers
#10
D Dolea, A Rizo, A Fuentes, J M Barat, I Fernández-Segovia
The effect of different essential oils on the quality and shelf life of fish and seaweed burgers during storage was evaluated. For this purpose, thyme and oregano essential oils were selected at a concentration of 0.05% (v/w). Three types of salmon and seaweed burgers were prepared: without essential oil, burgers with red thyme essential oil (0.05% (v/w)) and burgers with oregano essential oil (0.05% (v/w)), which were vacuum packaged and stored at 4 ℃ for 17 days. Physicochemical and microbiological analyses were carried out periodically throughout storage...
January 1, 2018: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/29414733/preparation-and-antimicrobial-activity-of-oregano-essential-oil-pickering-emulsion-stabilized-by-cellulose-nanocrystals
#11
Yan Zhou, Shanshan Sun, Weiya Bei, Mohamed Reda Zahi, Qipeng Yuan, Hao Liang
An effective antimicrobial system was developed by using oregano essential oil (OEO) Pickering emulsion. The Pickering emulsion was stabilized by cellulose nanocrystals (CNCs), which were from microcrystalline cellulose (MCC) by selective oxidization ammonium persulfate. Factors affecting the stability of OEO Pickering emulsions, such as oil/water ratio, CNCs concentration, ionic concentration and pH, were studied and analysed by the measurement of the droplet sizes and Zeta potential. The results showed that the emulsions had good stability at higher CNCs concentration and pH values, or at lower oil/water ratio and salt concentration...
January 28, 2018: International Journal of Biological Macromolecules
https://www.readbyqxmd.com/read/29413670/modeling-the-effect-of-oregano-essential-oil-on-shelf-life-extension-of-vacuum-packed-cooked-sliced-ham
#12
Natielle Maria Costa Menezes, Wiaslan Figueiredo Martins, Daniel Angelo Longhi, Gláucia Maria Falcão de Aragão
The present study modeled the effect of oregano essential oil, as an antimicrobial agent, on the shelf-life of vacuum-packed cooked sliced ham, based on the growth of lactic acid bacteria natural microbiota under isothermal conditions. The bacterial growth in ham without oregano essential oil (control) and with 0.4% oregano essential oil (v/w) was evaluated at five different temperatures (6, 12, 15, 20 and 25°C). Baranyi and Roberts, and modified Gompertz primary models were fitted to microbial growth curves...
January 29, 2018: Meat Science
https://www.readbyqxmd.com/read/29402621/evaluation-of-anti-enzyme-properties-of-origanum-vulgare-essential-oil-against-oral-candida-albicans
#13
L Pradebon Brondani, T Alves da Silva Neto, R Antonio Freitag, R Guerra Lund
This study aimed to evaluate the anti-enzymatic activity of Origanum vulgare (oregano) essential oil against 15 strains of Candida albicans. Candida albicans samples were isolated from the oral mucosa of patients with denture stomatitis treated in a Dentistry school on a public university. Preparation of the inoculum was performed with a suspension of C. albicans reactivated 24h earlier in 5mL of sterile phosphate buffer saline (PBS) adjusted to a 0.5-turbidity on the MacFarland scale (1,5×108 UFC/mL). The essential oil was obtained by hydrodistillation in a Clevenger-type machine and analyzed by gas chromatography...
February 2, 2018: Journal de Mycologie Médicale
https://www.readbyqxmd.com/read/29399930/multi-level-mixed-models-for-evaluating-factors-affecting-the-mortality-and-weaning-weight-of-piglets-in-large-scale-commercial-farms-in-central-china
#14
Ze-Xue Liu, Hong-Kui Wei, Yuan-Fei Zhou, Jian Peng
This study investigated the factors affecting piglet mortality (square root of mortality, SQRM) and average weaning weight (AWW) in commercial farms in central China. Information on sow diets, management and climate from 2478 weaning batches completed in 16 pig farms was collected from 2009 to 2013. Multi-level mixed models, which included batch level (level 1) and farm level (level 2), were used to analyze the factors associated with SQRM and AWW. The mean values of SQRM and AWW were 2.52% (SD = 0.96) and 7...
February 4, 2018: Animal Science Journal, Nihon Chikusan Gakkaihō
https://www.readbyqxmd.com/read/29380186/the-effect-of-some-natural-essential-oils-against-bovine-mastitis-caused-by-prototheca-zopfii-isolates-in-vitro
#15
Barbara Grzesiak, Barbara Kołodziej, Anna Głowacka, Henryk Krukowski
The aim of the study was to evaluate the effect of essential oils obtained from Thymus vulgaris L., Origanum vulgare L., Origanum majerana L., Mentha × piperita L. and Allium ursinum L. against Prototheca zopfii strains that cause inflammation of the udder (mastitis) in cows. The study was conducted on ten strains derived from milk samples. The microdilution method was used to determine the sensitivity of P. zopfii strains to the studied essential oils, and the disk diffusion method was used to determine the sensitivity to antifungal chemotherapeutics...
January 27, 2018: Mycopathologia
https://www.readbyqxmd.com/read/29356249/effect-of-origanum-vulgare-essential-oil-on-biofilm-formation-and-motility-capacity-of-pseudomonas-fluorescens-strains-isolated-from-discoloured-mozzarella-cheese
#16
C Rossi, C Chaves-López, A Serio, F Anniballi, L Valbonetti, A Paparella
AIMS: The study was focused on Pseudomonas fluorescens strains isolated from Mozzarella cheese, with the aim of evaluating the effects of Origanum vulgare L. essential oil (OEO) on the biofilm formation and eradication, as well as on the motility and blue pigment production at 10°C. METHODS AND RESULTS: Microdilution method was used to determine the minimum inhibitory and bactericidal concentration of the OEO, which ranged between 10 and 40 μl ml-1 . In vitro studies demonstrated that a sublethal concentration of OEO influenced not only P...
May 2018: Journal of Applied Microbiology
https://www.readbyqxmd.com/read/29355386/effect-of-essential-oils-on-enzymatic-activities-in-the-intestinal-apparatus-and-growth-ability-of-laboratory-mice
#17
A Marcin, P Naď
The influence of essential oils (EOs) from medicinal and aromatic plants from sage (SA), cinnamon (CN), thyme (TH) and oregano (OR) on the amylolytic, proteolytic and cellulolytic activities in chyme of the duodenum (DU), the small (SI) and large intestine (LI), the caecum (CE) and the rectum (RE) as well as on the growth ability of laboratory ICR outbred mice were compared in four feeding trials. The negative control was present in the each trial. EOs were mixed into a feed mixture (crude protein (CP) 170...
December 30, 2017: Physiological Research
https://www.readbyqxmd.com/read/29338637/selected-plant-essential-oils-and-their-main-active-components-a-promising-approach-to-inhibit-aflatoxigenic-fungi-and-aflatoxin-production-in-food
#18
José Vicente Gómez, Andrea Tarazona, Rufino Mateo-Castro, José Vicente Gimeno-Adelantado, Misericordia Jiménez, Eva M Mateo
Recent research has showed that Aspergillus flavus and Aspergillus parasiticus are aflatoxigenic species that can become very competitive in the framework of climate change. Aflatoxins show carcinogenic, mutagenic, immunotoxic and teratogenic effects on human and animals. Effective and sustainable measures to inhibit these species and aflatoxins in food are required. Origanum vulgare and Cinnamomum zeylanicum essential oils (EOs) and their major active constituents, carvacrol and cinnamaldehyde, respectively, were assayed for inhibiting these species and aflatoxin production in maize extract medium under different environmental conditions...
January 17, 2018: Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
https://www.readbyqxmd.com/read/29301339/development-of-burdock-root-inulin-chitosan-blend-films-containing-oregano-and-thyme-essential-oils
#19
Thi Luyen Cao, So-Young Yang, Kyung Bin Song
In this study, inulin (INU) extracted from burdock root was utilized as a new film base material and combined with chitosan (CHI) to prepare composite films. Oregano and thyme essential oils (OT) were incorporated into the INU-CHI film to confer the films with bioactivities. The physical and optical properties as well as antioxidant and antimicrobial activities of the films were evaluated. INU film alone showed poor physical properties. In contrast, the compatibility of INU and CHI demonstrated by the changes in attenuated total reflectance-Fourier transformation infrared spectrum of the INU-CHI film increased tensile strength and elongation at break of the INU film by 8...
January 3, 2018: International Journal of Molecular Sciences
https://www.readbyqxmd.com/read/29279039/characterisation-and-antimicrobial-activity-of-active-polypropylene-films-containing-oregano-essential-oil-and-allium-extract-to-be-used-in-packaging-for-meat-products
#20
María Llana-Ruiz-Cabello, Silvia Pichardo, José María Bermudez, Alberto Baños, Juan José Ariza, Enrique Guillamón, Susana Aucejo, Ana M Cameán
Cooked ham is more prone to spoilage than other meat products, making preservation a key step in its commercialisation. One of the most promising preservation strategies is the use of active packaging. Oregano essential oil (OEO) and Proallium® (an Allium extract) have previously been shown to be useful in polylactic acid (PLA)-active films for ready-to-eat salads. The present work aims to study the suitability of polypropylene (PP) films containing OEO and Proallium® in the preservation of cooked ham. Concerning the technological features of the studied material, no significant changes in the mechanical or optical properties of PP films containing the active substances were recorded in comparison to the PP film without extracts...
April 2018: Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
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