Phenolic antioxidants from clonal oregano (Origanum vulgare) with antimicrobial activity against Helicobacter pylori

  title={Phenolic antioxidants from clonal oregano (Origanum vulgare) with antimicrobial activity against Helicobacter pylori},
  author={S. S. Chun and Dhiraj A. Vattem and Yuan-Tong Lin and Kalidas Shetty},
  journal={Process Biochemistry},
Chemical composition and bioactivity of different oregano (Origanum vulgare) extracts and essential oil.
O. vulgare extracts and essential oil from Portuguese origin are strong candidates to replace synthetic chemicals used by the industry.
Phenolic production and antioxidant properties of some Macedonian medicinal plants
Investigations have been made to study the production of phenolic compounds (total phenolics, flavonoids and phenylpropanoids) and total antioxidant capacity in 27 Macedonian traditional medicinal
Antimicrobial activity of oregano (Origanum vulgare L.): And basil (Ocimum basilicum L.): Extracts
The commercial samples of aerial parts of Origanum vulgare L. and Ocimum basilicum L. (Lamiaceae) were tested for antimicrobial activity. The activity of the extracts with different polarity was
Antioxidant and antimicrobial activities of essential oils obtained from oregano (Origanum vulgare ssp. hirtum) by using different extraction methods.
Essential oils obtained by CH and SFME at different microwave powers inhibited the survival of Listeria monocytogenes, Salmonella typhimurium, and Escherichia coli O157:H7, whereas survival of Staphylococcus aureus was not influenced.
Antioxidant, Antihypertensive and Antimicrobial Properties of Phenolic Compounds Obtained from Native Plants by Different Extraction Methods
It can be concluded that, with the ultrasound extraction of phenolic compounds from C. ilex plants, it is possible to obtain extracts with important functional properties, so they could be studied for their use in food with the aim of obtaining healthy and safe products, favouring the sustainability of the environment of the Dehesa Extremeña.
Antioxidant and Antimicrobial Activity of Mexican Oregano (Poliomintha longiflora) Essential Oil, Hydrosol and Extracts from Waste Solid Residues
The data suggest that Mexican oregano P. longiflora hydrosol and extracts from waste solid residues can still have compounds with antimicrobial and antioxidant capacities.
Content of phenolic compounds in herbs used in the Czech Republic.
Herbs are recognized as sources of natural antioxidants and thus play a significant role in the chemoprevention of diseases resulting from lipid peroxidation. The Trolox equivalent antioxidant


Antioxidant properties of oregano (Origanum vulgare) leaf extracts.
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:
Highly Selective Antibacterial Activity of Novel Alkyl Quinolone Alkaloids from a Chinese Herbal Medicine, Gosyuyu (Wu‐Chu‐Yu), against Helicobacter pylori In Vitro
Results showed that these alkyl methyl quinolone (AMQuinolones) alkaloids were useful for the eradication of H. pylori without affecting other intestinal flora.
Antioxidant activity of sage (Salvia officinalis and S fruticosa) and oregano (Origanum onites and O indercedens) extracts related to their phenolic compound content
The antioxidant activities of sage samples were, on average, higher than those of oregano samples, and some samples of sage had a very high antioxidant activity, with induction times more than 10-fold higher than that of lard used as the reference sample.
Interaction of hyperhydricity-preventing Pseudomonas sp. with oregano (Origanum vulgare) and selection of high phenolics and rosmarinic acid-producing clonal lines
Phenolic metabolites from oregano and related species in the family Lamiaceae are important sources of antimicrobials and antioxidants and genetic heterogeneity is due to the breeding character being influenced by natural cross‐pollination.
Antioxidant activity and phenolic compounds in selected herbs.
The antioxidant capacities (oxygen radical absorbance capacity, ORAC) and total phenolic contents in extracts of 27 culinary herbs and 12 medicinal herbs were determined and rosmarinic acid was the predominant phenolic compound in selected herbs.
Biotechnology to harness the benefits of dietary phenolics; focus on Lamiaceae.
  • K. Shetty
  • Biology
    Asia Pacific journal of clinical nutrition
  • 1997
Long-term research objecitves of the food biotechnology program at the University of Massachusetts are to elucidate the molecular and physiological mechanisms associated with synthesis of important health-related, therapeutic phenolic metabolites in food-related plants and fermented plant foods.
Inhibition of Listeria monocytogenes by Elite Clonal Extracts of Oregano (Origanum vulgare)
Results indicate that thymol, carvacrol, and the clonal oregano line were all effective in inhibiting the growth of L. monocytogenes in both systems, and are promising for the food industry since they have now developed an approach for a highly consistent and reliable natural source of antimicrobial activity for future studies.
Structure of a New Antioxidative Phenolic Acid from Oregano (Origanum vulgare L.)
Five antioxidative phenolic acids were isolated from the leaves of oregano (Origanum vulgare L.). The structure of a new compound (5a) was determined to be 2-caffeoyloxy-3-[2-(4-hydroxybenzyl)-
The essential oils of Origanum vulgare subsp. hirtum, Mentha spicata, Lavandula angustifolia, and Salvia fruticosa exhibited antifungal properties against the human pathogens Malassezia furfur,
Effect of antioxidants on the immune response of Helicobacter pylori.
  • Y. Akyön
  • Biology, Medicine
    Clinical microbiology and infection : the official publication of the European Society of Clinical Microbiology and Infectious Diseases
  • 2002
Experimental studies, both in vivo and in vitro, have shown that vitamin C and astaxanthin, a carotenoid, are not only free radical scavengers but also show antimicrobial activity against H. pylori.