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Hudson Diaz
Hudson Diaz

Where Can I Buy Oregano Essential Oil High Quality

Out of 39 commonly used herbs (culinary and medicinal), oregano had the highest concentration of antioxidants. And gram for gram, it has 4x more antioxidants than blueberries and 42x more than apples.

where can i buy oregano essential oil


Oil of oregano is a natural yeast fighter thanks to carvacrol and thymol, which is a natural antifungal. Studies on dogs show it could even be an effective alternative treatment to conventional meds.

Oregano essential oil can also help with ringworm because of its antifungal properties. Ringworm is a fungal infection on the skin caused by mold like parasites. (The same antifungal properties can also help fight valley fever.)

In fact, one study looked at the effectiveness of oregano and thyme essential oils for ear infections. They tested the combination on 100 bacteria and fungus associated with ear infections in dogs. In vitro, the combination was so effective it even killed highly drug-resistant bacteria and fungus.

Most oil of oregano is prediluted so it should be safe for internal use. But be sure to read the bottle carefully. If the product does not contain a carrier oil, look for a different one or follow the instructions for essential oils below.

Topically, you can apply oregano oil to skin 3 to 4 times daily. For ears, you can add oregano essential oil to 1 oz of warm aloe vera juice or use prediluted oil of oregano. Soak a cotton ball in the oil and clean the visible parts of the ear.

Sienkiewicz M et al. The antibacterial activity of oregano essential oil (Origanum heracleoticum L.) against clinical strains of escherichia coli and pseudomonas aeruginosa. Med Dosw Mikrobiol. 2012;64(4):297-307.

Man A, Santacroce L, Jacob R, Mare A, Man L. Antimicrobial activity of six essential oils against a group of human pathogens: A comparative Study [published correction appears in Pathogens. Pathogens. 2019;8(1):15.

Pozzatti P, Scheid LA, Spader TB, Atayde ML, Santurio JM, Alves SH. In vitro activity of essential oils extracted from plants used as spices against fluconazole-resistant and fluconazole-susceptible Candida spp. Can J Microbiol. 2008 Nov;54(11):950-6.

Zou Y, Xiang Q, Wang J, Peng J, Wei H. Oregano essential oil improves intestinal morphology and expression of tight junction proteins associated with modulation of selected intestinal bacteria and immune status in a pig model. Biomed Res Int. 2016;2016:5436738.

Sim J et al. Antimicrobial activity of thyme oil, oregano oil, thymol and carvacrol against sensitive and resistant microbial isolates from dogs with otitis externa. Veterinary Dermatology. Sep 2019.

A great variety of plants are known and valued for their EO content. Oregano species are among the most widely used. Oregano is the name used to refer to a great variety of plants that share a particular flavor and odor [13]. At least 61 species and 17 genera belonging to six different botanical families are known as oregano. Verbenaceae and Lamiaceae are the most conspicuous families due to their economic importance. Within the Lamiaceae family are the plants belonging to the genera Origanum and Hedeoma; while the genera Lippia and Lantana belong to the Verbenaceae family. The other families are Rubiaceae, Apiaceae and Asteraceae [4,14]. Hedeoma patens, Lippia graveolens, Lippia palmeri, Lippia alba, Origanum dictamnus, Origanum hirtum, Origanum onites, Origanum vulgare are some examples of oregano species producing EOs [4,15,16,17,18].

EOO have been studied as anti-pathogenic agents in meat products and post-harvest fruits and vegetables. They have sometimes been used in combination with edible coatings such as the case when used in post-harvest fruits and vegetables. Precautions are taken in the possible modification of the organoleptic properties of such products when added with essential oils. On the other hand, in some cases, the antioxidant (AOX) capacity of the final product is increased which is seen as a positive side effect of the use of these compounds [90,91,92,93].

When EOs of O. vulgare subsp. hirtum were supplemented to sows, the oxidative stress markers were reduced in their piglets, showing lower serum levels of 8-hydroxy-deoxyguanosine and thiobarbituric acid reactive substances; which causes severe DNA damage [102]. It has been stated that some antioxidants can act as both pro-oxidant and AOX depending on the dose [103,104]. In this sense, carvacrol and thymol, monoterpenes found in oregano, may induce oxidative stress in several Caco-2 cells when used in high concentrations (>230 μM), since these terpenes might increase the level of reactive oxygen species and decrease the content of glutathione [105]. Numerous studies have shown the AOX properties of EOO [57,83,90,100,106,107,108]; however, further pre-clinical and clinical studies are needed with special focus on their possible toxic effects in order to establish safe doses.

Differences in the AOX activity and chemical composition of EOO have been reported with relation to the geographic origin, the mode of extraction or plant different phenological stage [73]. Asensio et al. [22] assessed the AOX activity of EOs of four different types of oregano from central and southern regions of Argentina. The oregano species evaluated were O. x majoricum, O. vulgare ssp. vulgare and ssp. hirtum. The AOX activity was measured by the ABTS assay. The values ranged from 0.234 to 0.163 mM Trolox/mg of EOs. In the same study, the authors reported high amounts of δ- and γ-terpinene and oxygenated monoterpenes such as terpinen-4-ol and thymol, suggesting that these compounds are the main contributors to the Trolox equivalent antioxidant capacity (TEAC) values. In addition, the ferric reducing antioxidant power (FRAP) value of oregano varied from 0.184 to 0.072 mM/mg. Besides, the oregano samples showed a bleaching inhibition of up to 89.2% (20 µg/mL of EOs) in the β-carotene assay. These authors also report the oxygen radical absorbance capacity (ORAC) value in a range from 1.708 to 1.024 trolox equivalents [22]. On the other hand, EOs of 51 wild plants of Origanum ssp. collected from different areas of Sicily showed a variation in the concentration that inhibits 50% (IC50) of the UV radiation-induced peroxidation in liposomal membranes (UV-IP test). The values were in a range from 3.81 to 11.05 µg/mL. EOO also showed a good radical scavenging activity measured by Folin-Ciocalteau in a range of 243.92 to 413.36 mg/mL. This was attributed to the occurrence of phenolic structures like thymol and carvacrol as well as the presence of monoterpene hydrocarbons such as γ-terpinene [101]. Furthermore, Quiroga et al. [113] evaluated the DPPH inhibition percentages of four oregano EOs from Argentina (O. vulgare ssp. vulgare, vulgare ssp. virens, O. x appli, O. x majoricum). The oregano species with the higher content of thymol, O. vulgare ssp. virens (29.7%) and ssp. vulgare (26.6%), were also the ones with the best radical scavenging activity (0.98 to 0.90 µg/mL respectively). The authors mention that these EOO might be used to replace synthetic antioxidants on food products with high content of lipids. On the other hand, it has been demonstrated that EOs obtained from O. glandulosum from different locations of Tunisia have low AOX activity when compared to ascorbic acid. The IC50 for the EOO value varied in a ranged from 59.2 to 79.8 mg/L. The authors suggest that O. glandulosum EOs are potent natural antioxidants and that might decrease the degree of lipid peroxidation [72].

The harvesting time might also influence the antioxidant activity of EOO. For instance, Mechergui et al. [73] evaluated the AOX activity, using the DPPH assay, of EOs obtained from leaves and flowers of O. glandulosum. It was demonstrated that AOX activity differs depending on the harvest year and location of oregano. The antiradical activity (expressed as IC50) varied from 59.2 mg/L in 2007 to 226.19 mg/L in 2008 and 143.91 mg/L in 2009 for oregano collected in Nefza, and from 79.8 mg/L in 2007 to 137.66 mg/L in 2008 and 151.85 mg/L in 2009 for Krib population. The differences in the concentration and composition of p-cymene, γ-terpinene, thymol and carvacrol in the EOs might be responsible for the AOX activity changes [73]. Likewise, the free radical scavenging activity, measured by the DPPH assay, of O. onites harvested at different times was affected, the samples obtained in June showed lower IC50 values (116.74 μg/mL) and higher AOX capacity than those obtained in July (123.75 μg/mL), August (128.86 μg/mL) and September (132.93 μg/mL). Similarly, the oregano collected in July showed higher AOX activity than the ones collected in the following months [50].

EOO have demonstrated to have efficacy as antioxidants and might have the potential for delaying lipidic oxidation. This could give to the EOO the capacity for inhibiting the cell damage caused by free radicals [116]. Furthermore, EOO prevented autoxidation of polyunsaturated fatty acid esters isolated from mouse brain, being carvacrol and thymol the antioxidant components [106]. The AOX activity of O. vulgare L. from Argentina was measured by the Rancimat method and DPPH assay. EOs of O. vulgare showed an antioxidant activity index (AAI) of 1.20 and a strong radical scavenging activity (IC50 0.357 µg/mL). This was attributed to the phenol-type constituents of the EOO (thymol and carvacrol) [57]. The AOX activity of the EOs of O. syriacum from Egypt was assessed by Viuda-Martos et al. [52]. The main components in the oils were thymol (21.04%) and γ-terpinene (18.96%). The effective concentration of the EOO required to scavenge DPPH radical was 50 g/L and the scavenging values expressed as inhibition percentage was 87.23%. The AOX activity of EOO (IC50 = 6.66 g/L) was lower than the positive controls, the synthetic antioxidants BHT (IC50 = 0.53 g/L) and ascorbic acid (IC50 = 0.42 g/L). In TBARs assay, EOO showed the highest percentage of inhibition with 85.79% at 50 g/L with an EC50 of 3.99 g/L, as compared to the EOs of other herbs analyzed, and did not showed statistical difference with the positive control (ascorbic acid, EC50 of 3.70 g/L). Besides, EOO were capable of chelating iron(II). By the Rancimat method, EOO showed AOX activity but lower than that of synthetic antioxidants. The authors consider that the EOs of O. syriacum are good antioxidant compounds and have potential application as food preservatives [52]. On the other hand, EOs from O. dictamnus, O. libanoticum and O. microphyllum exhibited a poor antiradical activity compared to BHT. However, in FRAP assay, all EOs showed significant antioxidant activity. The main compound was p-cymene (32.7%). It is stated by the authors that EOs of this specific species are not active in catching free radicals but they have a major ferric reducing/antioxidant power [117]. There are several other studies that have reported the AOX activity of EOs of different species of oregano [42,55,83,85,118]. 041b061a72


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