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oregano oil

Juliane C Silva, Jackson R G S Almeida, Jullyana S S Quintans, Rajiv Gandhi Gopalsamy, Saravanan Shanmugam, Mairim Russo Serafini, Maria R C Oliveira, Bruno A F Silva, Anita O B P B Martins, Fyama F Castro, Irwin R A Menezes, Henrique D M Coutinho, Rita C M Oliveira, Parimelazhagan Thangaraj, Adriano A S Araújo, Lucindo J Quintans-Júnior
Orofacial pain is associated with diagnosis of chronic pain of head, face, mouth, neck and all the intraoral structures. Carvacrol, a naturally occurring isoprenoid with diverse class of biological activities including anti-inflammatory, analgesic, antitumor and antioxidant properties. Now, the antinociceptive effect was studied in mice pretreatment with carvacrol (CARV) and β-cyclodextrin complex containing carvacrol (CARV-βCD) in formalin-, capsaicin-, and glutamate- induced orofacial nociception. Mice were pretreated with vehicle (0...
September 26, 2016: Biomedicine & Pharmacotherapy, Biomédecine & Pharmacothérapie
Julia Fabbri, Marina A Maggiore, Patricia E Pensel, Guillermo M Denegri, Liesel B Gende, María C Elissondo
Currently, benzimidazoles are used as chemotherapeutic agents and as a complement to surgery and PAIR in the treatment of cystic echinococcosis (CE). They are generally applied at high doses causing side effects and, 50% of cases do not respond favorably to such chemotherapy. The use of essential oils obtained by distillation from aromatic plants would be an effective alternative or complementary to the synthetic compounds, because would not bring the appearance of side effects. Carvacrol and his isomer thymol are the main phenolic components from essential oils of Origanum vulgare (oregano) and Thymus vulgaris (thyme)...
September 17, 2016: Acta Tropica
Guillermo E Marcial, Carla L Gerez, Martha Nuñez de Kairuz, Victoria Coll Araoz, Carola Schuff, Graciela Font de Valdez
The aim of this work is to study the oregano essential oil (OEO) composition from Northwestern Argentinean regions and to evaluate its effect on the lactic starter cultures. The oregano used, Origanum vulgare var hirtum, was obtained from Andalgalá, Catamarca. The essential oil presented high amounts of α-terpinene (10%), γ-terpinene (15.1%), terpinen-4-ol (15.5%) and thymol (13.0%) as the main components. No negative effect on growth or metabolic activity of lactic acid bacteria Streptococcus thermophilus CRL 728 and CRL 813, Lactobacillus delbrueckii subsp...
July 2016: Revista Argentina de Microbiología
E Bona, S Cantamessa, M Pavan, G Novello, N Massa, A Rocchetti, G Berta, E Gamalero
AIMS: Candida albicans is an important opportunistic pathogen, responsible for the majority of yeast infections in humans. Essential oils, extracted from aromatic plants, are well-known antimicrobial agents, characterized by a broad spectrum of activities, including antifungal properties. The aim of this work was to assess the sensitivity of 30 different vaginal isolated strains of C. albicans to twelve essential oils, compared to the three main used drugs (clotrimazole, fluconazole, itraconazole)...
August 29, 2016: Journal of Applied Microbiology
Stefanie Bressan Waller, Isabel Martins Madrid, Anna Luiza Silva, Luciana Laitano Dias de Castro, Marlete Brum Cleff, Vanny Ferraz, Mário Carlos Araújo Meireles, Régis Zanette, João Roberto Braga de Mello
This study evaluated the chemical, cytotoxic and anti-Sporothrix brasiliensis properties of commercial essential oils of rosemary (Rosmarinus officinalis L.), oregano (Origanum vulgare L.) and marjoram (Origanum majorana L.). Chemical composition of the oils was identified through gas chromatography with flame ionization detector, and cytotoxicity was performed through MTT assay in VERO cell line. Anti-S. brasiliensis activity was performed according to the CLSI M38-A2 guidelines using isolates obtained from cats and dogs...
August 16, 2016: Mycopathologia
Rachelle El Khoury, Ali Atoui, Carol Verheecke, Richard Maroun, Andre El Khoury, Florence Mathieu
Ochratoxin A (OTA) is a mycotoxin, mainly produced on grapes by Aspergillus carbonarius, that causes massive health problems for humans. This study aims to reduce the occurrence of OTA by using the ten following essential oils (E.Os): fennel, cardamom, anise, chamomile, celery, cinnamon, thyme, taramira, oregano and rosemary at 1 µL/mL and 5 µL/mL for each E.O.As a matter of fact, their effects on the OTA production and the growth of A. carbonarius S402 cultures were evaluated, after four days at 28 °C on a Synthetic Grape Medium (SGM)...
2016: Toxins
Teresa Tuttolomondo, Salvatore La Bella, Claudio Leto, Giuseppe Bonsangue, Raffaele Leone, Maria Cristina Gennaro, Giuseppe Virga, Rosalinda Inguanta, Mario Licata
Plants yields are influenced by agronomic techniques. Plant density is a complex issue and extremely important when maximizing both crop quality, and biomass and essential oil yields. Plants belonging to the Origanum vulgare subspecies hirtum (Link) Ietswaart were grown adopting four types of plant density and were characterized in biometric and chemical terms. The samples were analyzed using the ANOVA (Principal Component Analysis) statistical method regarding biometric aspects, EO yield and peltate hair density...
June 2016: Natural Product Communications
Manel Issaoui, Guido Flamini, Sondess Souid, Alessandra Bendini, Sara Barbieri, Ines Gharbi, Tullia Gallina Toschi, Pier Luigi Cioni, Mohamed Hammami
With the aim to expand the olive oil market to a larger number of consumers who are not familiar with the sensory characteristics of virgin olive oil, the use of novel products known as "flavored olive oils", obtained by adding different kind of spices and aromatic herbs, is spreading in many countries. In order to test consumer acceptability of this type of product, in a country (Tunisia) in which virgin olive oil is regularly consumed, flavored olive oils were prepared by adding aromatic extracts of thyme, oregano, a mix of herbs (used as pizza seasoning), rosemary, and basil to a monovarietal Chemlali virgin olive oil and a consumer test on 206 subjects was performed...
June 2016: Natural Product Communications
J Lejonklev, U Kidmose, S Jensen, M A Petersen, A L F Helwing, G Mortensen, M R Weisbjerg, M K Larsen
Many essential oils and their terpene constituents display antimicrobial properties, which may affect rumen metabolism and influence milk production parameters. Many of these compounds also have distinct flavors and aromas that may make their way into the milk, altering its sensory properties. Essential oils from caraway (Carum carvi) seeds and oregano (Origanum vulgare) plants were included in dairy cow diets to study the effects on terpene composition and sensory properties of the produced milk, as well as feed consumption, production levels of milk, and methane emissions...
October 2016: Journal of Dairy Science
Xiaofei Shang, Yu Wang, Xuzheng Zhou, Xiao Guo, Shuwei Dong, Dongsheng Wang, Jiyu Zhang, Hu Pan, Yu Zhang, Xiaolou Miao
Oregano oil possesses marked antioxidant and antimicrobial activity and is widely applied in animal husbandry. In the present study, we aimed to investigate the acaricidal activities of oregano oil and its major component, carvacrol, thymol and p-cymene against Psoroptes cuniculi in vitro and in vivo. The results revealed that oregano oil exhibited significant acaricidal effects against P. cuniculi that were dose- and time-dependent response. In in vitro test, concentrations of 0.05% and 0.02% (v/v) killed all of the mites within 1h and 6h, respectively...
August 15, 2016: Veterinary Parasitology
Ana Carolina Pelaes Vital, Ana Guerrero, Jessica de Oliveira Monteschio, Maribel Velandia Valero, Camila Barbosa Carvalho, Benício Alves de Abreu Filho, Grasiele Scaramal Madrona, Ivanor Nunes do Prado
The effects of an alginate-based edible coating containing natural antioxidants (rosemary and oregano essential oils) on lipid oxidation, color preservation, water losses, texture and pH of beef steaks during 14 days of display were studied. The essential oil, edible coating and beef antioxidant activities, and beef consumer acceptability were also investigated. The edible coatings decreased lipid oxidation of the meat compared to the control. The coating with oregano was most effective (46.81% decrease in lipid oxidation) and also showed the highest antioxidant activity...
2016: PloS One
Biljana Todorović, Ivana Potočnik, Emil Rekanović, Miloš Stepanović, Miroslav Kostić, Mihajlo Ristić, Svetlana Milijašević-Marčić
ASBTRACT Toxicity of twenty-two essential oils to three bacterial pathogens in different horticultural systems: Xanthomonas campestris pv. phaseoli (causing blight of bean), Clavibacter michiganensis subsp. michiganensis (bacterial wilt and canker of tomato), and Pseudomonas tolaasii (causal agent of bacterial brown blotch on cultivated mushrooms) was tested. Control of bacterial diseases is very difficult due to antibiotic resistance and ineffectiveness of chemical products, to that essential oils offer a promising alternative...
August 5, 2016: Journal of Environmental Science and Health. Part. B, Pesticides, Food Contaminants, and Agricultural Wastes
E Cetin, A Yibar, D Yesilbag, I Cetin, S S Cengiz
1. The aim of this study was to investigate the individual and combined effects of rosemary, oregano and fennel volatile oil supplementation on the performance and ilio-caecal bacteriological flora of broiler chickens. 2. A total of 800 male Ross-308 broiler chickens were divided equally into 8 groups; each contained 100 chickens. The study included a control treatment (NC) with no dietary additives that was supplemented with oils according to the following 7 treatments: 200 mg α-tocopherol acetate/kg (PC), 100 mg oregano volatile oil /kg (OVO), 100 mg rosemary volatile oil /kg (RVO), 100 mg fennel volatile oil/kg (FVO), and an equal mixture of oregano+rosemary+fennel volatile oil (100, 200, 400 mg/kg, VOM-1, VOM-2 and VOM-3, respectively)...
July 28, 2016: British Poultry Science
M Llana-Ruiz-Cabello, S Pichardo, J M Bermúdez, A Baños, C Núñez, E Guillamón, S Aucejo, A M Cameán
Consumers' concerns about the environment and health have led to the development of new food packaging materials avoiding petroleum-based matrices and synthetic additives. The present study has developed polylactic acid (PLA) films containing different concentrations of essential oil from Origanum vulgare L. virens (OEO). The effectiveness of this new active packaging was checked for use in ready-to-eat salads. A plasticising effect was observed when OEO was incorporated in PLA films. The rest of the mechanical and physical properties of developed films did not show much change when OEO was included in the film...
August 2016: Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
Raviella Zgheib, Sylvain Chaillou, Naim Ouaini, Amine Kassouf, Douglas Rutledge, Desiree El Azzi, Marc El Beyrouthy
This study deals with the variation in the yield and composition of Lebanese Origanum syriacum L. essential oil (EO) according to harvesting time, drying methods used, and geographical location. Plant material was harvested twice a month all over 2013 and 2014 from Qartaba and Achkout located at high altitude and from Byblos at low altitude. EOs of the aerial parts were obtained by hydrodistillation. The highest yields were obtained at full flowering stage and slightly reduced after flowering. The GC/MS analysis revealed the presence of 50 components representing 90...
October 2016: Chemistry & Biodiversity
Dayane Cristina Rivaroli, Ana Guerrero, Maribel Velandia Valero, Fernando Zawadzki, Carlos Emanuel Eiras, Maria Del Mar Campo, Carlos Sañudo, André Mendes Jorge, Ivanor Nunes do Prado
Twenty-seven animals (½ Angus - ½ Nellore) were fed for four months with one of the following diets: without addition of essential oils (E0.0), with 3.5 (E3.5) or 7 (E7.0) g/animal/day of an essential oil blend (oregano, garlic, lemon, rosemary, thyme, eucalyptus and sweet orange). Chemical composition, fatty acid profile and meat color were evaluated in Longissimus muscle. In addition, the effects of aging (one, seven and 14days) on the meat water holding capacity, texture and lipid oxidation were evaluated...
November 2016: Meat Science
Antonello Paparella, Giovanni Mazzarrino, Clemencia Chaves-López, Chiara Rossi, Giampiero Sacchetti, Oana Guerrieri, Annalisa Serio
The potential of chitosan as a possible booster of the antimicrobial activity of Origanum vulgare EO (OEO) against spoilage bacteria and Listeria monocytogenes was investigated in fresh pork meat. Pork fillets were inoculated with 3 L. monocytogenes strains, dipped either in Origanum vulgare (oregano) Essential Oil (OEO) at 2 and 4%, or in chitosan 1% alone or added with 2 and 4% OEO, then packed under modified atmosphere (70% O2, 20% CO2, 10% N2) and stored at 4 °C for 15 days. OEO did not reduce L. monocytogenes growth, while 2 Log decrease was obtained after 2 days of storage in treatments with chitosan alone or with OEO, with growth inhibition up to day 15 in samples with chitosan and OEO 4%...
October 2016: Food Microbiology
Marwan Al-Hijazeen, Eun Joo Lee, Aubrey Mendonca, Dong Uk Ahn
A study was conducted to investigate the effect of oregano essential oil on the oxidative stability and color of raw and cooked chicken breast meats. Five treatments, including (1) control (none added); (2) 100 ppm oregano essential oil; (3) 300 ppm oregano essential oil; (4) 400 ppm oregano essential oil; and (5) 5 ppm butylated hydroxyanisole (BHA), were prepared with ground boneless, skinless chicken breast meat and used for both raw and cooked meat studies. For raw meat study, samples were individually packaged in oxygen-permeable bags and stored in a cold room (4 °C) for 7 days...
2016: Antioxidants (Basel, Switzerland)
Pollyanna M F Ferreira, Débora W Caldas, Ana Lúcia Salaro, Sirlene S R Sartori, Jerusa M Oliveira, Alex J S Cardoso, Jener A S Zuanon
This study aimed to evaluate the effect of oregano oil on the intestinal and liver morphometry of yellow tail tetra, Astyanax altiparanae. Fish (1.46 ± 0.09 g) were kept in a 60-L aquaria, at a stocking density of 0.5 fi sh L-1. Six diets containing varying amounts of oregano oil were evaluated (0.0; 0.5; 1.0; 1.5; 2.0 and 2.5 g of oregano oil kg-1). At the end of 90 days, the fi sh were euthanised. Four intestines and four livers were collected per treatment, which were fi xed in Bouin and embedded in resin...
April 2016: Anais da Academia Brasileira de Ciências
Ximena Carrión-Granda, Idoya Fernández-Pan, Isabel Jaime, Jordi Rovira, Juan I Maté
Chitosan coatings incorporated with 0.5% of oregano and thyme EO were applied onto ready-to-eat peeled shrimp tails and packed under MAP conditions. The growth of naturally present spoilage microorganisms was evaluated for 12days during chilled storage (4°C). Coatings containing thyme EO were more effective in inhibiting the microbial species studied, specially lactic acid and psychrotrophic bacteria. As carrier of EOs, chitosan was more effective in inhibiting the growth of bacteria present in peeled shrimps than the direct application of an oil-water (O/W) emulsion...
September 2, 2016: International Journal of Food Microbiology
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